2 cans (16-oz each) refried beans, drained and mashed
1/2 lb lean ground beef
3 tbsp bacon drippings
2 lb Velveeta-type cheese, cubed
1/4 cup taco sauce
1 pkt taco seasoning mix
In a large skillet, brown the ground beef; drain. Wipe out skillet with a paper towel.
While beef drains, add the bacon drippings to the skillet; add beans and cook until heated.
Transfer the beef and beans to a crock pot or slow cooker; add the remaining ingredients. Stir the ingredients together well to blend.
Place lid on cooker and cook on high 1 to 2 hours or on low 2 to 4 hours until the cheese is melted and the dip is hot through. Stir a few times during cooking.
Dip can be kept of low for a few hours or on keep warm setting until serving time.
Serve dip with warmed tortilla chips.