142.6…Slow Cooker Taco Dip
There’s a certain dip that I usually make for parties that is always a hit. And I’ve never shared it with you. Shame! The best thing about it is how addictingly delicious it is. The second best thing is that it’s easy to make: just dump all the ingredients in the slow cooker and turn it on.
Slow Cooker Taco Dip
1 (8 oz.) block cream cheese
1 pound Velveeta
2 cups jarred bean and corn salsa
1 (1.25 oz.) envelope taco seasoning mix
Use a 4 quart or larger slow cooker. Put all ingredients in it. It will not look pretty and that’s ok. Cover and cook on low for about 3 hours or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.
Wednesday night my mom and I went to Mijares for dinner. I ordered the Bistec Picado a la Raul (thinly cut sirloin steak, gently simmered in a mild red chile sauce with sliced onions, bell peppers and tomatoes):
I put hot sauce all over it and went to town. It tasted pretty good. The food at Mijares used to be very good but it hasn’t been very good recently.
Breakfast yesterday morning was toast with peanut butter again.
My mom and I cleaned some more then went to lunch at Corner Bakery. I had the chopped salad and chili. Excellent!
After lunch I drove back to San Diego and took my daughter to soccer practice.
Dinner was leftovers of Mexican Rice Casserole that I pulled out of the freezer.
It defrosted pretty well and tasted great with lots of Cholula hot sauce. :)
Breakfast this morning was Cascadian Farms Cinnamon Crunch cereal. I’m really enjoying this cereal!
I went to Cardio Muscle class and then took the kids to their dentist appointment. No cavities! Yes!
To celebrate, I took them to McDonald’s for lunch. I had the grilled chicken McWrap with a side salad with ranch dressing.
The kids have play dates that just arrived so I need to run…..making a new recipe tonight! Excited!
What’s your favorite slow cooker recipe?