Mexiqueso Dip

• 3/4 lb taco meat
• 30 oz Hormel Chili w/beans
• 8 oz mexican crema (sour cream can be used as well)
• 1/4 cup red taco sauce medium
• 1/4 cup verde sauce
• 1 lb velveeta cheese

1. Put meat, hormel chili, cheese and taco sauces in crock pot and heat on high.
2. Stirring occasionally.
3. Once cheese has started melting and mixture is getting creamy, add in Mexican creama (or sour cream) and stir.
4. Lower heat to low.

taco meat, hormel chili wbeans, sour cream, red taco, verde sauce, velveeta cheese

Taken from cookpad.com/us/recipes/350882-mexiqueso-dip (may not work)