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Picante Cheese Dip


1 pounds ground beef (browned)
1 can (11 oz.) cream of mushroom soup
2 pound processed cheese (Velveeta)
1 stick margarine
1 onion, chopped
2 tbsp. chilli powder
1 cup picante sauce


Brown meat and onion. Drain. Add all ingredients to slow cooker and cook on low heat until cheese melts, about 1 ½ hours. Serve in slow cooker with tortilla chips.

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