Mexican bean and cheese dip

Mexican Bean And Cheese Dip
1 (15 ounce) can refried beans
1 (8 ounce) jar taco sauce
1 pound Velveeta cheese, cubed
1 package dry taco seasoning mix
Combine ingredients in 2 quart slow cooker. Cover; cook on low for 2 to 3 hours, or until cheese is melted. Serve warm from the cooker with tortilla chips.
Makes about 5 cups dip.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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