Beef Crock Pot Cheese Dip (Print Version)

# Ingredients:

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01 - 16 ounces Velveeta cheese, diced into small chunks
02 - 2 cans (10 ounces each) drained diced tomatoes with green chiles
03 - 1 pound ground beef
04 - 1 packet taco seasoning

# Instructions:

01 - Coat your slow cooker's inside with nonstick spray.
02 - Cook the ground beef in a pan on medium heat until it's no longer pink. Pour off any extra grease.
03 - Mix in the taco seasoning with water as the packet says. Let it simmer until all liquid is gone.
04 - Put the cooked meat, cheese chunks, and the drained tomato-chile mix into your slow cooker.
05 - Mix everything well and let it cook on low for about an hour to 90 minutes, until the cheese has totally melted.
06 - Switch the slow cooker to warm when serving. Grab some tortilla chips to dip.

# Notes:

01 - You can make this beforehand and pop it in the fridge
02 - Stays good in the fridge for 3-4 days
03 - Freezes well for up to 6 months

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