Mexican Dip in Crockpot

• 1 pound ground beef
• 1 each onions chopped
• 8 ounces cheddar cheese
• 8 ounces monterey jack cheese with jalapeno peppers
• 15 ounces tomatoes, canned with juice stewed
• 10 1/2 ounces soup, cream of mushroom

1. Brown hamburger and onion in skillet.
2. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted.
3. Add tomatoes and soup.
4. Heat through.
5. Reduce heat to low to keep dip warm.

ground beef, onions, cheddar cheese, cheese, tomatoes, cream of mushroom

Taken from recipeland.com/recipe/v/mexican-dip-crockpot-1334 (may not work)