Cowboy Mexican Dip

Ingredients

• 12  beef tamales husked mashed
• 14.5 ounce canned tomatoes diced green canned
• 15 ounce chili without beans canned
• 1 pound processed cheese cubed

Equipment

• slow cooker

Directions

1. Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving.
2. Serve with corn chips or tortilla chips.