Subj : BH&G 2909
To   : All
From : Dave Drum
Date : Thu Jun 03 2021 12:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rio Grande Dip
 Categories: Beans, Vegetables, Cheese, Chilies, Pork
      Yield: 16 Servings
 
      8 oz Bulk Italian sausage
      1 sm Onion; fine chopped
     30 oz (2 cans) refried black
           - beans
  1 1/2 c  Shredded Monterey Jack
  1 1/2 c  Bottled salsa
      4 oz Can chopped green chilies;
           - undrained
           Shredded Monterey Jack
           - cheese
           Scoop-shape tortilla chips
           - and/or corn chips
 
  In a large skillet, cook sausage and onion over
  medium-high heat until meat is brown. Drain off fat.
  Transfer meat mixture to a 3 1/2- or 4-quart slow cooker.
  Stir in refried beans, the 1-1/2 cups cheese, the salsa,
  and chile peppers.
  
  Cover and cook on low-heat setting for 3 to 4 hours or on
  high-heat setting for 1-1/2 to 2 hours.
  
  Stir well before serving. If desired, keep warm in the
  slow cooker on low-heat setting for up to 2 hours. If
  desired, sprinkle with additional cheese. Serve dip with
  tortilla and/or corn chips.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 17 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some people opened Fusion Asian restaurants. They are now very rich.
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