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Hamburger Dip

Total Time

Prep: 20 min. Cook: 1-1/2 hours

Makes

5 cups

This is hands-down the easiest dip to make, and I never have leftovers. We have used venison in place of hamburger, as well as half hamburger and half spicy sausage. Everyone enjoys this wonderful dip! —Mary Kidder, Nappanee, Indiana
Hamburger Dip Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 12 ounces cubed Velveeta
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Tortilla chips

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.

Nutrition Facts

1/4 cup: 97 calories, 6g fat (3g saturated fat), 26mg cholesterol, 330mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

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