Crock Pot Mexican Cheese Dip

Crock Pot Mexican Cheese Dip

Ingredients:
* 1/2 pound Velveeta
* 1 teaspoon Taco seasoning (optional)
* 1/2 can Ro-Tel Tomatoes with chilies

Directions:
Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted,
stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating
30 minutes.
Serve with tortilla chips or corn chips.
MEXICAN CHICKEN IN CROCKPOT
* Chicken pieces
* Taco seasoning
Let cook all day on low or several hours on high. Serve as chicken tacos or with a
side dish as the main course. Super simple. You really cannot go wrong. Be careful
because if you cook too long the bones could come apart into small pieces and could
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be difficult to separate from meat.
MEXICAN CHILI
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up