Brown hamburger meat; drain well.
Add taco seasoning and salsa dip.
Simmer 10 minutes.
Stir in Velveeta; let melt. Serve with tortilla chips or corn chips.
To keep warm, put in crock-pot.
May be frozen or kept in refrigerator.
Put cheese dip in with salsa dip and stir. Put in sour cream and stir until orange-red.
In glass pie plate, spread softened cream cheese.
Next, pour jar of salsa on cream cheese and spread to sides.
Top with olives and cheese, respectively.
Cook in microwave, usually needs approximately 7 minutes.
Serve with nacho chips.
Brown hamburger and drain. Place back in pan and add taco mix. In crock-pot, add cheese `n' salsa dip and Pace chunky salsa; heat on high. Add hamburger to crock-pot and heat for a while. Serve with tortilla chips.
Microwave sausage and onion for 6 to 7 minutes, or until sausage is cooked.
Drain off grease.
Add tomato sauce and salsa; mix well.
Place Gouda cheese in a 10-inch pie plate or a shallow 1 1/2-quart serving dish.
Pour salsa mixture over cheese. Microwave 5 to 6 minutes, or until hot and cheese melts.
Serve with your favorite corn chips.
Brown hamburger and drain; place into a crock-pot.
Pour in the salsa dip.
Dice both bars of cheese and put into the crock-pot also.
When all the cheese has melted, pour over chips or serve out of the crock-pot.
Put cheese and salsa dip in a microwavable bowl.
Cook until cheese melts and can be mixed well.
Add beans and heat until well blended.
Serve warm and with tortilla chips or corn chips.
This recipe is so easy to make.
You can make as much as or as little as you want.
In a medium bowl, stir sour cream, mayonnaise, soup mix, salsa, chili powder and cilantro until well mixed. Cover and chill 2 hours.
Serve with tortilla chips or cut up vegetables.
Makes about 3 cups.
n tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded
n 9-inch pie plate. Dip chicken into egg mixture and
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
easoning and 1-2 T salsa.
Spread in bottom of
Pour green tomatillo salsa in a saucer and cook
he bottom.
Spoon in salsa, making sure to cover all
Mix thoroughly and refrigerate at least one half hour.
Serve with corn chips.
Easy to make and easy to keep ingredients on hand and is delicious.
In a medium saucepan combine the beer, cumin, dried oregano and garlic powder; bring to a simmer.
Add in the refried beans and salsa, stir until heated through.
Add in the cubed Velveeta; stir over low heat until cheese melts (about 3 minutes).
Transfer to a bowl and serve warm with tortilla chips or tacos.
Pour salsa over cream cheese; use spreader or chips to dip.
In a microwave dish, mix salsa and cream cheese.
Heat 2 minutes on High.
Mix again with wire whip to blend.
Sprinkle with Mozzarella cheese and return to microwave.
Heat on High until bubbly.
Serve with tortilla chips.
Very easy and delicious.
Brown hamburger meat and drain.
Microwave Velveeta and picante sauce or salsa in a microwave-safe bowl, at least 1 1/2-quart size, for 5 minutes or until Velveeta spread is melted. (Stir after 3 minutes.)
Stir in cilantro.
Makes 3 cups.
Serve hot with tortilla chips or vegetable dippers.
Easy and fun!