Hometown Rankin - December 2015 & January 2016
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Mexican Corn Dip<br />
1 lb. ground chuck, browned<br />
and drained<br />
1 can Rotel tomatoes, drained<br />
1 can cream of mushroom soup<br />
1 can cream of chicken soup<br />
8 oz. sour cream<br />
1 can whole kernel corn, drained<br />
1 cup cheddar cheese<br />
onion/pepper seasoning blend<br />
to taste<br />
While meat is cooking, combine soups,<br />
Rotel, sour cream, corn, and seasoning<br />
blend in large saucepan. Mix until well<br />
blended and cook over medium heat<br />
until mixture is warm. Mix in meat once<br />
it is done. Place mixture in crock pot and<br />
keep on low. Top with cheddar cheese.<br />
Serve with tortilla chips or Fritos.<br />
Jennifer Salter<br />
16 • <strong>December</strong> <strong>2015</strong>/<strong>January</strong> <strong>2016</strong>
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