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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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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 Ingredients:
2 pounds ground turkey or 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 |
Directions:
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.
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