Chili Queso Dip
I’ve had this recipe for more than 42 years, but have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 garlic clove, minced
- 1 can (15 ounces) chili con carne (without beans)
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, drained
- 1 jar (4 ounces) diced pimientos, drained
- 1 package (2 pounds) process cheese (Velveeta), cubed
- Prepared taquitos, tortilla chips or corn chips
Reviews
This dip is outstanding!! The only change I made was using my own homemade chili, since I had it on hand. Definitel keeper!!
I am a volunteer field editor for Taste of Home magazine as is Joan Hallford who submitted this recipe. I always know that I am going to enjoy Joan's recipes - she has submitted so many great ones over the years which have become regulars in our menu rotation. I've been making a similar dish for about 40 years also, Joan! I usually use all sausage instead of the ground beef and sausage combination. I decided to give this combination a try, and must say, it was a winner! I followed the recipe to a T EXCEPT that i used regular cream of mushroom soup and omitted the pimentos because I didn't have them on hand. This was delicious. I served it with tortilla chips and scoops. YUMMY!!!Lynne, Volunteer Field Editor for Taste of Home