Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Make the macaroni and cheese: bring a big pot of
ntil browned. Add green pepper, chili and garlic. Cook, stirring, until fragrant
he garlic, cayenne, chili powder, lemon juice and paprika.
Gradually mix
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Cook turkey in a medium saucepan until meat is brown, stirring to crumble the meat.
Drain well.
Add remaining ingredients and cook over medium heat, stirring until cheese melts.
To serve, transfer dip to a chafing dish and serve warm with tortilla chips. Makes 1 quart.
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
Prepare macaroni and cheese as directed. Then mix in
Spread cream cheese in a microwave-safe dish such as a Pyrex pie pan.
Layer chili on top.
(Add chili powder if you like it spicier.)
Heat in oven or microwave.
Cover top with Cheddar or Jack cheese.
Cube cheese and combine with chili in crock-pot. Heat until melted and blended. Serve with nacho chips.
Pre-heat oven to about 350 degrees.
In a 11\" by 7\" rectangular glass baking dish press cream cheese evenly into the bottom of the dish.
Empty can of Hormel Chili and smooth out until even layer on top of the cream cheese.
Sprinkle chili with hot sauce to taste ( I am a wimp when it comes to spicy so I use about 2 to 3 tablespoons).
Cover top of dish completly with shredded cheese.
Bake for about 15 minutes or until heated through and shredded cheese is completely melted.
Serve warm with tortilla chips.
In a large microwave safe bowl, add rotel and soup and heat on high for 5 minutes.
Then add cheese and heat on high for 10 minutes, stirring every 2 minutes.
Serve with your favorite tortilla chips.
Also great when you add your favorite chili to it. Just mix 1-1/2 cups of your favorite chili to cheese dip and heat up.
Make approx. 8 servings.
In medium microwave-safe bowl, stir together chili and cheese product; cover.
Microwave on HIGH (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.
Heat hot dog sauce in saucepan until hot.
Add cream cheese and stir until melted.
Pour into bowl and use as a dip with tortilla chips.
Blend cream cheese until spreadable. Spread in 13 x 9 x 3 dish. Place sliced Monterey cheese on top of cream cheese. Spread drained cans of chili on top of Monterey cheese. Sprinkle cheddar cheese on top. Bake at 350 for about 20 minutes or until hot through and through. Serve with chips.
Saute peppers and onion in butter until soft, about 4 minutes. Mash tomatoes; add to pan with juice.
Heat to simmering.
Add cheese spread; heat, stirring constantly, until cheese melts.
Add grated cheeses; heat, stirring constantly, until cheese melts. Serve hot with tortilla chips.
Spread cream cheese on bottom of microwave safe dish.
Layer chili with beans on top.
Sprinkle with Cheddar cheese.
Cover with plastic wrap.
Put in microwave for 5 minutes.
Remove and stir. Serve with nacho chips.
In a medium saucepan, melt cheese over medium heat.
Add can of chili.
Mix well.
Put in a serving dish and serve with chips.