A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mexican Con Queso (Velveeta Cheese Dip)
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This easy queso recipe will have you dipping your chips in a matter of minutes. Can also add sliced pickled jalapenos to increase the heat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (16 ounce size) Velveeta cheese, cubed
1 can (10 ounce size) Rotel tomatoes (mild or hot), undrained
1/2 cup diced onion
1/2 cup diced green bell pepper
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper, to taste
directions
Combine the cheese, tomatoes, onion, bell pepper, chili powder, garlic powder, and salt and pepper in a saucepan over medium heat. Cook, stirring frequently, until the cheese is melted and the queso is heated through, about 15 minutes.
Keep the queso warm in a chafing dish or small crock pot and serve with tortilla chips.
nutrition data
148 calories, 11 grams fat, 7 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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