VENISON CHILI CHEESE DIP
Phyllis Speer
- 2 lbs. Velveeta
- 1 (8 oz.) jar picante sauce
- 1 can kidney beans, drained
- 1 package taco sauce mix
- 1 lb. ground venison, browned
Melt cheese over low heat in large saucepan. Stir in remaining ingredients. Serve in crock-pot to keep hot. Also may be served over tortilla chips with salad, grated cheese, sour cream, and olives.
