Mexican Bean Dip

I was looking online for one our favorite recipes and wasn’t able to find it.  I really didn’t find anything that was even close, so I thought I’d post it on here.  My mom originally put it in our church cookbook many years ago and we have made it numerous times since we’ve been married.

Mexican Bean Dip

 1 lb italian sausage

1 lb ground beef

1 lb colby cheese

1 can chili with beans

2 cans refried beans

1 can tomato sauce

1 can jalapeño relish

2 packets taco seasoning

Brown meats and drain off fat.  Put meat and remaining ingredients into a large crock pot.  Cook slowly for ~2 hours and serve with tortilla chips.  May be frozen and reheated.

 

We run sliced jalapeños thru the food processor for the jalapeño relish.  The amount can be adjusted depending on how spicy you want it.  It’s great for parties or reheated later for lunch.