Cowboy Mexican Dip (Crock Pot)

1. Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker.

2. Set heat on high, and cook, stirring occasionally until cheese is melted.

3. Reduce heat to low to keep the dip warm while serving.

4. Serve with corn chips or tortilla chips.

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Nutrient	Quantity
Total fats	98.5602 g
Protein	73.0242 g
Carbohydrates	43.9041 g
Energy	1357.4431 kCal
Water	205.1845 g
Calcium, Ca	2087.6847 mg
Riboflavin	1.568 mg
Sodium, Na	6715.5352 mg
Total lipid (fat)	98.5602 g
Sugars, total	36.2881 g
Ash	26.8801 g
Iron, Fe	0.8064 mg
Carbohydrate, by difference	43.9041 g
Phosphorus, P	3866.2488 mg
Cholesterol	358.4008 mg
Zinc, Zn	8.2432 mg
Vitamin A, IU	4959.3712 IU
Vitamin C, total ascorbic acid	0.896 mg
Fatty acids, total saturated	64.5121 g
Potassium, K	1500.8034 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
beef tamale	12	0	0	0
chili without bean	1 can	0	0	0
rotel	1 can	0	0	0
velveeta cheese	1 lb	1357.4431	43.9041	98.5602