To increase this hearty dip's zip, use another can of chiles 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
Zesty Nacho Dip
Zesty Nacho Dip
Prep Time
5 min
Cook Time
25 min
Yield
8 cups
Ingredients
- 2 pounds ground beef
- 2 pounds process cheese Velveeta, cubed
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 2 cans (4 ounces each) chopped green chiles
- 3 teaspoons chili powder
- 3 teaspoons Worcestershire sauce
- Tortilla chips
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce.
- Cook, uncovered, until cheese is melted, 15 minutes, stirring occasionally. Serve warm, with chips.
Nutrition Facts
1/4 cup: 144 calories, 10g fat (5g saturated fat), 37mg cholesterol, 436mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 10g protein.
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