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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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This hearty cheesy dip is so yummy that even those who don't enjoy venison will dig right in. My grandsons put it in a bowl and eat it with a spoon! writes Karen Smith of Mackinaw, Illinois. I double or triple the recipe to make sure I have enough. Ingredients:
1 pound ground venison |
3/4 cup chopped onion, divided |
3/4 cup chopped green pepper, divided |
2 tablespoons canola oil |
1 pound process cheese (velveeta), cubed |
1 can (15 ounces) chili without beans |
1 bottle (12 ounces) chili sauce |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup shredded cheddar cheese |
nacho chips |
Directions:
1. In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted.
2. Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips. Yield: 6 cups.
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