Mexican Bean and Cheese Dip
15-oz can refried beans
8 oz jar taco sauce
1 lb. velveeta cheese, cubed
1 pkg. dry taco seasoning
Combine ingredients in slow cooker. Cover, cook 2-3 hrs. Serve warm from the cooker with tortilla chips.
Note: If you're cautious about salt, choose minimally salted chips.
15-oz can refried beans
8 oz jar taco sauce
1 lb. velveeta cheese, cubed
1 pkg. dry taco seasoning
Combine ingredients in slow cooker. Cover, cook 2-3 hrs. Serve warm from the cooker with tortilla chips.
Note: If you're cautious about salt, choose minimally salted chips.
Let me translate this recipe for you.
Mexican Salt Dip
15-oz can beans dredged in salt then fried
8 oz jar liquid salt, taco style
1 lb. gelatinous cheese-flavored salt lick
1 pkg. taco-flavored salt
Combine ingredients in slow cooker. Cover, cook 2-3 hrs. Serve warm from the cooker with tortilla chips.
Note: If you're cautious about salt, maybe skip this recipe.
15-oz can beans dredged in salt then fried
8 oz jar liquid salt, taco style
1 lb. gelatinous cheese-flavored salt lick
1 pkg. taco-flavored salt
Combine ingredients in slow cooker. Cover, cook 2-3 hrs. Serve warm from the cooker with tortilla chips.
Note: If you're cautious about salt, maybe skip this recipe.
3 comments:
Ewww...if you're cautious about living, skip this recipe. Velveeta is gross. And so are refried beans. I doooo like taco sauce though.
Wait...so does this mean you're not making that for us?
That's a fantastic warning. They should have them at McDonald's...
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