If you are looking for a really good tortilla chip dip recipe this is it! It is thick, creamy & oh so good! I use both the ground beef & the sausage which adds a great flavor! Who doesn't love a good cheese dip??
Queso Dip 1 block (32 Oz. Block) Velveeta Cheese 1 package (8 Oz. Package) Cream Cheese 1 can (10 Oz. Can) Rotel 1 can (10.75 Oz. Can) Cream Of Mushroom Soup 1 pound Ground Beef OR Sausage (or a combination of both)
Brown ground beef or sausage (or both) in a pan over medium heat & set aside. Cut up the Velveeta & cream cheese into cubes & place
into a crock pot. Pour in the Rotel & the cream of mushroom soup & stir ingredients together. Place the crock pot on low setting for an
hour, letting the ingredients meld. After about 30 minutes, add the
browned meat & continue to let cook, stirring as needed. Serve with tortilla chips & enjoy!
A co-worker of mine gave me this recipe for her Chicken Enchiladas & not only are they super easy to put together, but they are dee-lish! I have already made this recipe 4 times & pair it with my Mexican Rice recipe - YUM!
Chicken Enchiladas Ingredients: 2-3 chicken breasts, cooked & shredded 8 oz sour cream 1/2 jar of Pace picante sauce 1 cup of shredded cheddar cheese 1 19 oz can Old El Paso enchilada sauce 1 10oz can Old El Paso green chili sauce Directions: Mix together the chicken, sour cream, picanta sauce & cheese & spoon into corn tortillas. Roll up & place seam down into a 9x13 greased baking dish. Pour enchilada sauce over tortillas as well as the green chili sauce. Sprinkle shredded cheddar cheese over the top & bake at 350 for 35-45 minutes - or until hot & bubbly. Makes 10-12 enchiladas.
