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 Velveeta Cheese Dip
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- #10875
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 1/2 pound ground beef
1 package (2 pound size) Velveeta cheese
1 onion
1 jar (16 ounce size) salsa, your choice of heat
directions
Cut onion and cheese into cubes, set aside. In a cast iron skillet or pot, brown hamburger. Add onion and cook till the onion is done, then drain. Start adding the cheese cubes and part of the salsa, stirring as the cheese melts to prevent scorching. Add remaining salsa and set on back of stove to keep warm. Have a bowl of tortilla chips handy and this will disappear!
added by
nikibone
nutrition data
424 calories, 27 grams fat, 27 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
September 23, 2014
We like HOT HOT HOT so I used mexican velveeta and hot salsa and added a jar of sliced jalapenos. Whoa momma it was hot and delicious! Couldn't stop eating it. Actually only served 5 people at my house.
January 2, 2009
This dip is so good. You can make it as hot as you want or as mild as you like it and it will still be great. Just make plenty because once you taste it you can't stop eating it. I added some ground black pepper(1&1/2 tsp.)