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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A neighbor first introduced me to this spiced up taco dip back in the late 80's. I loved it at first bite, and was hooked. The chorizo - tamed down by the no-bean chili and cheeses - adds a heartier dimension to the dip than the usual no-bean chili and cheese queso I make, and it's almost like a meal (especially when I stand at the stove taste-testing for way too long. Read more ...). This is another one of those oldies but goodies that I didn't want to be forgotten. Ingredients:
1 pound ground chorizo sausage |
2 15-ounce cans no-bean chili |
1 4 ounce can chopped green chilies |
1 large jar cheez whiz |
8 ounces cubed velvetta (processed) cheese |
1/2 to 1 cup of your favorite red or green salsa, optional (if you like more heat ) |
if you really like it hot, add some diced jalapeno peppers |
tortilla chips for dipping |
Directions:
1. Brown meat in a large skillet.
2. Add no-bean chili, green chilies, and both cheeses.
3. Heat until cheeses melt and blend into the mixture.
4. Add salsa and/or jalapenos to your desired level of spiciness.
5. Place dip in a crockpot to keep warm while serving.
6. Serve with tortilla chips of choice.
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