Hamburger Dip
This is hands-down the easiest dip to make, and I never have leftovers. We have used venison in place of hamburger, as well as half hamburger and half spicy sausage. Everyone enjoys this wonderful dip! —Mary Kidder, Nappanee, Indiana
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
white meat free
gluten free
red meat free
contains dairy
dairy free
pescatarian
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- tortilla chips
- 12 ounces process cheese (velveeta) cubed
- 1 pound lean ground beef (90% lean)
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (10-1/2 ounces) condensed cream of mushroom soup,
- Carbohydrate 4.2394 g
- Cholesterol 58.9670081 mg
- Fat 10.4604534 g
- Fiber 0.485139993286133 g
- Protein 18.6843288 g
- Saturated Fat 3.84103027492 g
- Serving Size 1 1 cups. (165g)
- Sodium 81.56779284 mg
- Sugar 3.75426000671387 g
- Trans Fat 1.2544302013 g
- Calories 190 calories
In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.
