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Hearty Broccoli Dip
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1 pound ground beef
1 pound process American cheese (Velveeta), cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, thawed
2 tablespoons salsa
Tortilla chips
In a large skillet, cook beef over medium heat until no longer pink;
drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli
and salsa; mix well. Cover and cook on low for 2-3 hours or until
heated through, stirring after 1 hour. Serve with tortilla chips.
Yield: 5-1/2 cups.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |