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Nacho Salsa Dip Recipe
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Nacho Salsa Dip Recipe

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4.5 6 9
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This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:28 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 28 servings

Ingredients

  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 2 pounds process cheese (Velveeta), cubed
  • 1 jar (16 ounces) chunky salsa
  • 1/4 teaspoon garlic powder
  • Tortilla chips or cubed French bread

Nutritional Facts

1/4 cup: 143 calories, 10g fat (6g saturated fat), 36mg cholesterol, 484mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 9g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well.
  2. Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups.
Originally published as Nacho Salsa Dip in Simple & Delicious September/October 2007, p51

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Nacho Salsa Dip

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
sudiinkitchen User ID: 7402662 164044
Reviewed Sep. 11, 2013

"nice"

MY REVIEW
karen curnes User ID: 3182416 150000
Reviewed Dec. 30, 2011

"This is so good! Everybody loves it. I will definitely make this again."

MY REVIEW
Mulberry227 User ID: 4533203 163365
Reviewed Feb. 12, 2011

"My family loved it!"

MY REVIEW
triciabrust User ID: 3677095 95950
Reviewed Feb. 7, 2011

"I add some cream cheese to this recipe to make it even more delightful."

MY REVIEW
NB1148 User ID: 5580906 164025
Reviewed Feb. 6, 2011

"I melted the cheese in the microwave, added a pinch of salt and pepper to the beef and used onion powder instead of fresh onions. Cuts down the time to about 15 minutes and its still delicious. :)"

MY REVIEW
Jan Schwab User ID: 5070157 163360
Reviewed Jun. 20, 2010

"This original recipe is delicious. I have also made it using Spicy Mexican Velveeta instead of regular velveet. It is wonderful both ways."

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