Ingredients
1 pound ground beef1 pound Velveeta, cubed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3 cups frozen chopped broccoli, thawed2 tablespoons salsaTortilla chips
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli and salsa; mix well.
Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour. Serve with chips.
