HOT MEXICAN CROCK POT DIP

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Virginia Reiter

ingredients

• 1 LB GROUND BEEF OR TURKEY
• 1 PKG “TACO BELL” TACO SEASONING MIX
• 3/4 CUP WATER
• 1 CAN REFRIED BEANS
• 8 OZ SALSA
• 2 CUPS OF SHREDDED MEXICAN CHEESES
• TORTILLA CHIPS
• SOUR CREAM

Source: Virginia Reiter

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