Mexican Taco Dip Recipe
Servings: 12
Ingredients
- 2 pound hamburger
- 2 pound box Velveeta cheese
- 3 cans Hormel chili (no beans)
- 1 can jalapeno relish (Mexican Food Section)
- 1 sm. onion, diced
Directions
- Fry hamburger and onion. Drain grease. Mix chili and jalapeno relish in crock pot. Heat cheese over cooked hamburger in skillet. When melted, add in to crock pot and mix well. Serve hot.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 236 | 49% |
| Total Fat 26.25g | 33% |
| Saturated Fat 14.81g | 59% |
| Trans Fat 0.48g | |
| Cholesterol 121mg | 40% |
| Sodium 1729mg | 72% |
| Potassium 814mg | 23% |
| Total Carbs 23.68g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.51g | 6% |
| Protein 35.27g | 56% |
