Recently, I asked my niece, Derinda, to send me some recipes for my blog/future family cookbook. And she did. They are simple to prepare and delicious. She has a couple of young kids and lots of friends so the recipes have been expertly taste-tested.
Derinda writes, “In the spirit of the Super Bowl this is our FAVORITE cheese dip for chips. It is definitely a meal in itself!”
Nacho Meat and Cheese Dip
Ingredients:
1 pound ground sausage
1 pound ground beef
1 small white onion, finely diced
1 can green chili peppers (7 ounce), finely chopped
1 can cream of mushroom soup
1 can Rotel tomatoes
3 pounds Velveeta (I prefer 2% Velveeta–paula)
Directions:
First: Brown onion, sausage and ground beef. Drain.
Second: Mix in all other ingredients in a crock pot. Heat until cheese is melted and leave on low in pot to serve.
Note: Derinda says she sometimes melts the cheese in the microwave to speed up the process.
LEFTOVER IDEA: This makes a lot! If you have some leftover dip, try making a quick miga of sorts by adding approximately 1/4 cup of cheese sauce and a handful of crumbled chips to an uncooked scrambled egg in a non-stick skillet. Stir gently until all the egg has been cooked. Serve with flour tortillas and salsa.
Thanks Derinda, for an easy recipe that is sure to be the hit of any party.
{ 6 comments… read them below or add one }
Wow…I would love that. Looks so delicious. Great for parties too. Thanks for sharing.
That’s a first… I had no idea there was “2% velveeta”! It IS a staple for superbowl nachos though. This looks wonderful – definitely a recipe to keep in your arsenal (for those last minute games)!
We made something similar in college, we called it “chili cheese fondu” You call tell I went to college in the early 70′s when fondu was oh so chic!
Mimi
So… is somebody making this Sunday?
This looks great- very similar to Pioneer Woman’s Loaded Queso… I think that’s what Tyler is bringing to the Super Bowl Party. (I’ll be in Houston)
This is definitely a family favorite at our house too. If you like a little more “heat” use the “hot” Rotel, or add some jalapenas (anyone know how to spell that?) on top. I like the suggestion for left-overs – gotta try it.