Karen Gibbs
Ingredients:
1 lb. hamburger (can add sausage also)
1 jar salsa (I use Medium heat)
16 oz. Mexican Velveeta
Directions:
Brown hamburger meat and put in crock pot. Cut Velveeta into cubes and put into crock pot. Pour in salsa and stir occasionally. You can add a can of cream of mushroom soup to make dip go farther. It adds creaminess. Serve with white corn tortilla chips.