Today I am sharing a recipe from my sister-in-law, Kelli, that is a hit with teenagers after a cold football game or as a warm addition to a quick sandwich in the field. We also like it at Christmas as one of our “munchies”. Taco Dip also includes both beef and pork that is raised on our farm.
1 lb. hamburger
1 lb. Italian sausage or hot sausage
1 small onion (chopped)
½ tsp. garlic salt
Combine, brown and drain.
As the above ingredients are cooking, melt the following:
2 lb. box Velveeta cheese (cut in cubes)
1 small battle of hot taco sauce
1 small bottle of mild taco sauce
3 cans of mushroom soup
Combine everything in crock pot. Serve with chips.
(I turn the crock pot to high while the cheese is melting and stir every now and then. When most of the cheese is melted I turn the crock pot to low. You do not want it to boil.)
Have a great weekend!