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Mexican Dip

1 pound hamburger
1 small onion -- chopped
8 ounces Velveeta
8 ounces Monterey Jack w/jalapenos
1 15 ounce ca stewed tomatoes
1 10 1/2 ounce mushroom soup


Brown hamburger and onion in skillet.

Place in slow cooker, 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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