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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Nasty little name but is the best and heartiest of dips. This is a huge hit in my family - just can't get enough. You can adjust the heat in this recipe by using a mild or medium sausage and picante or salsa. Read more . You can fix this 2 ways - on the stove or in a crock pot. I used to make in the crock pot but I can't wait that long these days. Ingredients:
1# ground beef, browned and drained |
1# ground spicy pork sausage, browned and drained |
1 or 2 cans dark red kidney beans, rinsed and drained (to your taste) |
1# veveeta cheese, cut up into 1/2-inch cubes (i use the mexican velveeta) |
1 - 16 oz jar of your favorite thick picante sauce or salsa; you don't want to use a thin one. |
Directions:
1. Brown and drain the beef and sausage.
2. ***If you're making this in our crock just dump all of the ingredients in and cook until cheese is melted and bubbly, stirring occasionally.
3. ~~~If cooking on the stove~~~
4. Over medium-low heat, stir picante sauce or salsa into meat mixture.
5. Stir in beans.
6. Gradually add cheese, stirring often.
7. Cook until cheese is melted and bubbly.
8. Serve with you favorite tortilla chips for dipping.
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