Judy Johnson's Mexican Crockpot Dip

Recipe Ingredients

1 lb	454g / 16oz	Sausage - jimmy dean hot
1 lb	454g / 16oz	Ground beef
1		Velveeta cheese
1		Velveeta Mexican cheese
1		Pace picante sauce - , hot
1		Tomatoes - , crushed, drained

Recipe Instructions

Fry the sausage and ground beef and drain oil. Put drained meat into crockpot.

Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot.

Cook at medium-high heat until cheeses have melted. Stir mixture.

Adjust crockpot as needed to keep mixture at serving temperature.

Source:
Judy R. Johnson

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