"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Nacho Bean Dip (In the Crockpot), by Mary Jane Griffith, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mary Jane Griffith Added: Thursday, October 19, 2006
2 cans (16 oz. each) refried beans 2 cans (15 oz. each) black beans, rinsed and drained 1 can (4.5 oz.) chopped green chilies 1 envelope (1.25 oz.) taco seasoning mix 2 pkgs. (1 lb. each) Velveeta cheese (Mexican flavored) cut into cubes 1 cup finely shredded Mexican cheese blend (or you could use any other cheese)
Mix all ingredients except shredded cheese. Cover and cook on low 3-4 hours, stirring after 2 hours, until cheese is melted.
*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.