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MEXICAN DIP IN CROCKPOT



1 pound Hamburger
1 Small onion -- chopped
8 ounces Velveeta
8 ounces Monterey jack w/jalapenos
15 ounces Can stewed tomatoes
10 1/2 ounces Can mushroom soup


Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup.Heat through. Reduce heat to low to keep dip warm.













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