This recipe for Hot Mexican Dip, by Penny Huff, is from The Huff Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
11/2 lbs ground beef 11/2 lbs hot sausage 2 lbs velveeta cheese cut into chunks 1 small can green chilies ( chopped ) 1 small jar jalapeno peppers 1 15 oz can tomato sauce 1 small can tomato paste
brown ground beef, and sausage then drain. Place in a small crockpot. Add cheese, chilies, jalapeno peppers, tomato sauce and tomato paste. Mix well. Place on Med heat till cheese melts, cut back to low. Great served with corn chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.