Mexican Dip
Author: Denise Herrick
Recipe type: Appetizer
Cuisine: Mexican/ Tex-Mex
Serves: 6 Cups
- 1 large (at least 20 oz.) can Hormel Chili with or without beans (your preference)
- 1 small can chopped green chilies
- ½ to 1 packet Taco Seasoning Mix (your preference)
- ½ C chopped green onion (optional)
- 8-12 oz Velveeta cheese (again, your preference) chopped in chunks
- Preheat oven to 350 degrees.
- Place all ingredients into a 2-3 quart casserole and mix together.
- Bake 45-60 minutes.
- Give it a stir and serve up with your favorite nachos.
Recipe by The Gingham Apron at https://www.theginghamapron.com/mexican-dip/
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