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Chili con Queso Dip
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1 pound ground beef
1 medium onion, chopped
1 to 2 teaspoons chili powder, optional
1/4 to 1/2 teaspoon garlic powder
1 can (4 ounces) chopped green chilies
1 tablespoon Worcestershire sauce
2 cans (8 ounces each) tomato sauce
1 pound process American cheese (Velveeta), cubed
Tortilla or corn chips
In a large skillet, cook beef and onion over medium heat until meat is no longer
pink; drain. Stir in the next six ingredients. Cook over medium heat, stirring
constantly until the cheese melts. Transfer to fondue pot or chafing dish. Serve
warm with chips.
Yield: 4 cups.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |