Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
Brown ground beef; drain.
Sprinkle taco seasoning mix into ground beef with 1/2 cup water.
Simmer 5 to 10 minutes.
While beef is simmering, cook nacho cheese sauce mix with milk according to package directions.
When this thickens, pour in Ro-Tel tomatoes; do not drain.
Mixture will be thin.
Add Velveeta cheese until desired consistency.
Add ground beef mixture.
Serve with nacho chips.
In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. Drain.
In a large saucepan, cook the macaroni and cheese according to package directions. Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. Reduce heat and simmer 15 minutes, or until heated through.
First layer in dish is the beans.
Second layer is ground beef and taco seasoning cooked together.
Third layer is nacho cheese dip.
Fourth layer is salsa or taco sauce.
Fifth layer is the cheese.
Cook about 20 minutes or until hot all the way through. Serve on chips.
Stir the lettuce, tomatoes, olives, nacho cheese dip and the shredded cheese together until well blended.
Next, add half of the bag of Doritos and stir them into the salad. The chips will naturally break into smaller pieces. (Save the rest of the chips for later!).
**Some of you might like to add a zesty taco-seasoned meat to the salad.**.
Serve.
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Brown the meat. Drain off grease.
Mix all other ingredients together with meat.
Heat on low.
Serve as dip for nacho chips.
ver the potato nuggets. Pour nacho cheese dip evenly over the beef. Top
Mix nacho cheese, sour cream and mayo and spread in a 13 x 9-inch pan.
Sprinkle taco seasoning over mixture.
Add chopped onion, lettuce, tomato, black olives and cheese.
Serve with tostado chips.
Cook sausage and drain.
Cut up cheese.
Combine all ingredients.
Cook over low heat until cheese is melted.
Serve with nacho chips.
In a 2-quart microwave-safe casserole, crumble the beef.
Add the green pepper.
Microcook, covered, on 100% power (High) for 2 1/2 to 3 1/2 minutes or until no pink remains in the beef, stirring once.
Drain off the fat.
Stir in nacho soup dip, milk, corn, onion and tomato.
Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once.
Makes 3 main dish servings.
Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off fat and stir sloppy joe sauce into the beef. Warm the nacho cheese dip in the microwave until liquid.
Pile the tortilla chips onto a serving platter. Spoon the ground beef over them and pour the cheese sauce over the top. Serve immediately.
Place processed cheese into a slow cooker and set to Low. Stir occasionally until melted.
Meanwhile, cook sausage in a large skillet over medium-high heat until evenly browned. Stir frequently and break into small crumbles. Drain the grease, and stir into the cheese in the slow cooker. Mix in the cheese soup and green chilies. Keep warm in the slow cooker, and serve with tortilla chips.
Put over very low heat and stir as cheese starts to melt.
Mix well and heat.
Serve with nacho chips.
In crock-pot or fondue pot, melt all ingredients slowly.
Stir often.
When completely melted, serve with chips as a dip.
Melt Velveeta cheese in double boiler.
Combine all ingredients and serve warm.
Brown beef and drain.
Add remaining ingredients and simmer on low until hot.
or keep warm on low in crock pot.
Serve with corn chips.
Note: This will get thin if cooked too long. Just let it cool off.
and it will thicken back up.
Brown ground beef and drain fat.
Combine meat, soup and cheese.
Heat until melted.
Serve with nacho chips or Tostitos.
Brown the hamburger; season to taste.
Add the chopped onion and peppers, if desired.
Add the chili, Cheddar cheese soup, nacho cheese soup and tomato paste to the meat mixture.
Cook on low heat until heated thoroughly, stirring frequently.
Serve with tortilla chips.
In mixing bowl, place cream cheese and soup (do not dilute soup).
Mix with electric mixer.
Garnish with jalapeno peppers. Chill in refrigerator until time to serve.
Time: 5 minutes.