Coon Dip

• 1 can (10.75 Oz. Can) Tomato Soup
• 1 can (10.75 Oz. Can) Mushroom Soup
• 1 jar Salsa (16 Oz)
• 2 pounds Velveeta Cheese Cut Into Cubes
• 18 teaspoons Cayenne Pepper
• 1 Tablespoon Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 pounds Ground Beef
• 1- 1/2 teaspoon Kosher Salt (or 3/4 Tsp Table Salt)
• 3/4 teaspoons Black Pepper
• 2 bags Tortillas Chips

1. Add the soups, salsa, cheese, and cayenne to a cold crock pot (5 quart or larger).
2. Stir to combine, set on high heat, and cover.
3. Heat the oil in a large skillet on medium heat.
4. Add the onions and saute for a couple of minutes until they just begin to soften.
5. Add the garlic and saute for another minute.
6. Add the hamburger, salt, and pepper and cook until the meat has fully browned.
7. Drain.
8. Using a potato masher, mash the hamburger into a fine crumb.
9. Add the meat mixture to the crock pot and stir.
10. Heat the dip until the cheese has melted and the mixture is hot about 2 hours.
11. During cooking, stir the dip every 45 minutes to ensure even heating.
12. The dip tastes even better when reheated.
13. In fact, I rarely serve the dip on the same day I make it.
14. I normally follow the above instructions and heat it for 2 hours, then transfer the dip to a large bowl and refrigerate it overnight.
15. The next day, I reheat the dip in a crock pot (on high heat) about 2 to 2 1/2 hours before serving stirring every 45 minutes.
16. Serve with your favorite brand of tortilla chips.

tomato soup, mushroom soup, salsa, velveeta cheese, cayenne pepper, oil, onion, garlic, ground beef, kosher salt, black pepper, bags tortillas chips

Taken from tastykitchen.com/recipes/main-courses/coon-dip/ (may not work)