Wednesday, January 2, 2013

1 block (8 oz) cream cheese
1 pound Velveeta
2 cups jarred salsa (I like the one with beans and corn)
1 (1.25 oz) envelope taco seasoning mix.

Use a crockpot. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips

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