Zesty Nacho Dip Recipe
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Zesty Nacho Dip Recipe

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To increase this hearty dip's zip, use another can of chilies and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato, too. Denise Hill - Ottawa Lake, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 32 servings


  • 2 pounds ground beef
  • 2 pounds process cheese (Velveeta), cubed
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 2 cans (4 ounces each) chopped green chilies
  • 3 teaspoons chili powder
  • 3 teaspoons Worcestershire sauce
  • Tortilla chips

Nutritional Facts

1/4 cup: 144 calories, 10g fat (5g saturated fat), 37mg cholesterol, 436mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 10g protein.


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chilies, chili powder and Worcestershire sauce.
  2. Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm with chips. Yield: 8 cups.
Originally published as Zesty Nacho Dip in Simple & Delicious January/February 2009, p50

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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TheMomChef User ID: 6196622 67667
Reviewed Sep. 10, 2011

"This dip was good, but I wouldn't call it great. Using salsa instead of stewed tomatoes would have given more acidity to cut the sweetness of the processed cheese."

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