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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 40 |
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For a warm, hearty snack with a bit of a kick, try this recipe. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only utensil you'll need to serve it with is a brimming bowl of tortilla chips. Ingredients:
2 pounds ground beef |
1 large onion, finely chopped |
1 medium green pepper, finely chopped |
1 pound process cheese (velveeta), cubed |
1 pound pepper jack cheese, cubed |
1 jar (16 ounces) taco sauce |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1 can (4 ounces) mushroom stems and pieces, drained and chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
tortilla chips |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips. Yield: 10 cups.
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