he rolled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
For queso: In a large pot, heat
Slice bags of chips open along one side.
Spoon Chili con Queso over chips.
Top with lettuce, tomato, onion or pico de gallo. Enjoy!
rom heat.
Spread salsa con queso dip over crust to within
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers.
Cook and stir over medium heat until thoroughly heated.
Transfer to a serving bowl.
Sprinkle with remaining chopped bell peppers.
Serve with Taco Bell tortilla chips.
Makes 3 cups or 8 to 10 servings.
Takes 5 minutes.
o taste.
The Chile Con Queso.
Start by heating the
re golden.
Make the chili con carne: In a saucepan, cook
ix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced
Melt margarine in a large skillet.
Add ground chuck with salt and pepper; brown while stirring.
Add chili con carne with beans, tomatoes and onion.
Cook until done or simmer until ready to eat. Eat with soda crackers.
Place cheese cubes in 1 1/2-quart casserole.
Spoon chili over cheese until it is shielded.
Microwave on Medium-high (7) for 10 to 11 minutes.
Stir and serve with tortilla chips or a platter of raw vegetables.
Heat cheese and chili in a pot, stirring frequently, until cheese is completely melted.
Cook rice, jalapenos and onion together until rice is fully cooked.
Drain water off rice if needed.
Then mix sour cream into rice.
Then put in casserole dish in 2 layers.
After first layer, top with queso dip and grated cheese.
Then put the second layer on and top once more with queso dip and grated cheese.
Cook until cheese melts.
ive spice.
Mix salsa con queso with 1 package of shredded
In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.
In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
Heat to boiling and reduce heat.
Simmer, covered for 30 minutes and remove from heat.
Add cheese and stir until melted.
Serve with sour cream and garnish with cilantro.
Partially mash beans in chili with fork.
Combine with remaining ingredients in saucepan; simmer 5 minutes, stirring occasionally.
Serve hot with corn tortillas or potato chips. Makes 5 cups.
Layer all ingredients in order, ending with cheese.
Sprinkle with chili powder.
Bake in 350\u00b0 oven for 30 minutes or until bubbling gently.
Cool slightly and serve with chips.
In a Dutch oven, combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste.
If desired, heat to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Remove from heat. Add cheese; stir until melted.
Serve with sour cream and garnish with cilantro, if desired.
In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.
To make the first batch, mix cheese, chili, onions, chili peppers and chips.
Cook on low for approximately 2 hours.