Mark's Chip Dip

Mark's long-awaited chip dip is here!  This is a family favorite for sure!

In a skillet, brown together:

• 1 to 1 1/2 pounds ground beef
• 1 pound ground sausage
• 1/2 onion, chopped

Drain the grease then put into a crock pot with:

• 1 jar salsa - 24 ounces
• 2 cans Rotel tomatoes (diced tomatoes with chilis in the can)
• 1 can Mexican stewed tomatoes
• 1 can diced green chilis
• 32 oz Velveeta cheese, cubed

Simmer altogether in a crock pot until warmed through.  Enjoy with your favorite tortilla chips!

Green Salsa

7 tomatillos
3 annehiem peppers
1 medium onion

Roast all in the oven on 350 for 7 mins and then turn them over and roast another 7 mins.
Let cool completely and blend in blender with garlic, salt and lime to taste.

Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 can black beans, drained
1 can whole kernel corn, drained
2 medium tomatoes, chopped
1 green bell pepper, chopped
1/3 c. chopped fresh cilantro (or sub. 1 t. dried cilantro)
1/4 c. red onion, chopped
1 can chopped olives
1 garlic (chopped)
1 avacado (chopped)
juice from 1 fresh squeezed lime
salt and pepper to taste

Combine all ingredients except avacado. Cover and chill for at least 2 hours to let the flavors mix. Add avacado just before serving. (I didn't add the avacado or the cilantro when I made it. Just remember that if you add the avacado to the whole thing, if you have leftovers it will turn brown.)


We love this salsa with these Multigrain chips from Costco! Mmmmm!