MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rio Grande Dip
Categories: Beans, Vegetables, Cheese, Chilies, Pork
Yield: 16 Servings

8 oz Bulk Italian sausage
1 sm Onion; fine chopped
30 oz (2 cans) refried black
- beans
1 1/2 c Shredded Monterey Jack
1 1/2 c Bottled salsa
4 oz Can chopped green chilies;
- undrained
Shredded Monterey Jack
- cheese
Scoop-shape tortilla chips
- and/or corn chips

In a large skillet, cook sausage and onion over
medium-high heat until meat is brown. Drain off fat.
Transfer meat mixture to a 3 1/2- or 4-quart slow cooker.
Stir in refried beans, the 1-1/2 cups cheese, the salsa,
and chile peppers.

Cover and cook on low-heat setting for 3 to 4 hours or on
high-heat setting for 1-1/2 to 2 hours.

Stir well before serving. If desired, keep warm in the
slow cooker on low-heat setting for up to 2 hours. If
desired, sprinkle with additional cheese. Serve dip with
tortilla and/or corn chips.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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