Taco Dip - cooking recipe

Ingredients

1 lb. Velveeta cheese
1 lb. shredded Cheddar cheese
1 can chopped chiles (mild or hot as you dare)
1 can stewed tomatoes
chili powder
garlic powder

Preparation

In 1 1/2-quart casserole or pie plate, layer: 1/2 pound Velveeta (cut into cubes), 1/2 can stewed tomatoes (chopped), sprinkle with chili powder, 1/2 pound shredded Cheddar, 1/2 can chopped chilies and sprinkle with garlic powder.
Repeat layers. Bake at 350\u00b0 until cheese is bubbly.