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Cheesy Velveeta Beef and Salsa Dip

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Ingredients

Adjust Servings:
2 lbs velveeta cheese
1 lb ground sausage (i prefer spicy)
8 ounces favorite taco sauce (use ortega thick and smooth-medium) or 8 ounces you could substitute with a pack taco seasoning
8 ounces favorite salsa (use ortega homestyle-medium)

Nutritional information

282.2
Calories
197 g
Calories From Fat
22 g
Total Fat
10.5 g
Saturated Fat
68.6 mg
Cholesterol
1109.8 mg
Sodium
6.1 g
Carbs
0.3 g
Dietary Fiber
4.7 g
Sugars
14.5 g
Protein
90g
Serving Size

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Cheesy Velveeta Beef and Salsa Dip

Features:
    Cuisine:

    This is very good and makes a lot! Next time I make it I may cut the recipe in half, but everyone did enjoy it. Thanks!

    • 90 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Velveeta Dirty Dip, This is always a big hit at parties, carry-ins, and football viewings As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options , This is very good and makes a lot! Next time I make it I may cut the recipe in half, but everyone did enjoy it Thanks!, This is always a big hit at parties, carry-ins, and football viewings As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options


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    Steps

    1
    Done

    Cube Velveeta Cheese.

    2
    Done

    in Large Crock Pot on Medium Heat Add in Cheese, Taco Sauce, and Salsa.

    3
    Done

    Brown Ground Sausage and Drain.

    4
    Done

    Add Sausage to Cheese Mixture in Crock Pot.

    5
    Done

    Allow Mixture to Completely Melt Before Serving.

    6
    Done

    Serve With Favorite Tortilla Chips (use Tostitos Scoops).

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

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