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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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I grew up on this recipe from my mom. You can vary the amount of jalapenos and olives, depending on your taste. My husband loves extra of both. Ingredients:
2 lbs ground beef, cooked and drained |
1 medium onions or 6 -7 scallions, chopped |
2 -3 jalapeno peppers, chopped |
1 dash tabasco sauce |
1 dash black pepper |
1 (3 7/8 ounce) can black olives, sliced |
1 (14 ounce) can stewed tomatoes, chopped |
32 ounces velveeta cheese |
Directions:
1. Dump all ingredients in a stock pot or crock pot until cheese is melted and dip is cooked through. Serve with tortilla chips.
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