8 ounces cream cheese
1 pound velveeta, cut in chunks
2 cups jarred salsa
1 1.25 oz. envelope taco seasoning mix
Use a 4 quart or larger slow cooker. 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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