THAT DIP THAT SHARON BROUGHT

1 pound Velveeta (she used all Velveeta)

1/2 pound American Cheese

1 pound ground beef

8 oz ripe olives (chopped or sliced)

8 oz green chiles

8 oz mushrooms (chopped & sliced)

16 oz jar of Taco Sauce (mild or hot as desired)

Brown ground beef; drain. Add cheeses to ground beef. Add drained olives, chiles, mushrooms and Taco Sauce. It needs to be served warm. You can make this in a large skillet or sauce pan on top of the stove. Be sure to stir often over low heat. It will stick if not stirred often. Seemed easier to use a crockpot.

Sharon Stokes (@ York-Neel)