Warm Mexican (Chili-Cheese) Dip - cooking recipe

Ingredients
    2 (16 ounce) jars tamales, mashed
    1 (15 ounce) can chili, no beans (a mild meat-only type -no chunky types)
    1 medium onion, chopped fine
    1 lb sharp cheddar cheese, grated
    1 (8 ounce) jar picante sauce
Preparation
    In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
    Add chopped onion, chili and picante sauce.
    Grate cheese and add to heated mixture. Continue to heat until cheese melts.
    Serve warm with tortilla chips.

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