Brown and drain sausage.
In a crock-pot combine sausage, Mexican Velveeta cheese, soup, diced tomatoes and chopped onion. When hot, serve with Mexican corn chips.
With rolling pin, roll Velveeta between 2 layers of plastic wrap to 1/4-inch thickness.
Remove top layer of plastic wrap and spread cream cheese and chilies.
Holding onto bottom layer of plastic wrap, slowly roll cheese up jelly roll style.
Rewrap in plastic wrap and refrigerate until chilled.
Slice and spread on crackers.
Cook sausage and drain.
Cook hamburger meat and drain.
In a crock-pot, put sausage on high.
Cut Velveeta and put on sausage. Mix well.
Then put hamburger meat and then put Mexican Velveeta, hot or mild; mix well.
Then add large jar taco salsa, hot or mild.
Serve from crock-pot with nachos.
Brown hamburger.
Then put in slow cooker.
Add regular
Velveeta and Mexican Velveeta. Add salsa to taste.
Heat until warm and cheese is melted.
Dip tortilla chips and enjoy.
Place one pie crust on cookie sheet sprayed with Pam.
Slice the Mexican Velveeta cheese thin and place on uncooked crust, leaving about an inch around edge.
On top of Velveeta, place the Montery Jack cheese, sliced thin.
Layer the green chilies and pinto beans on top of cheese.
Top with second pie crust and seal the edges.
Beat an egg and brush the top crust.
Heat oven to 400 degrees F.
Brown meat in large skillet; drain. Add water and VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.
Spread 1/4 of meat mixture into 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture and shredded cheese. Cover.
Bake 30 min. Uncover. Let stand 5 min. before serving.
Mix ingredients together except Mexican Velveeta cheese. Sprinkle it on top of mixture.
Bake 1 hour at 350\u00b0, covered.
Brown hamburger and onion in a large saucepan.
Combine Velveeta, beans, corn, Ro-Tel and tomatoes; add hamburger and onions.
Simmer 20 minutes.
large stock pot. Add velveeta cubes and sour cream. Mix
Brown ground beef and sausage in a large skillet.
Drain off fat.
Melt Velveeta slowly over low heat.
When cheese is melted, stir in salsa.
Serve warm with nacho chips.
Microwave Velveeta until smooth.
Add the browned drained beef.
Add tomatoes, drained.
Keep warm and serve as dip with corn chips.
Place hominy in casserole dish sprayed with Pam.
Cut and dot hominy with margarine and 3/4 block of mild Mexican Velveeta. Bake at 350\u00b0 for 25 minutes or until cheese is melted.
Cover dish with glass top or foil before baking; remove last 10 minutes if cheese isn't melting fast enough.
Serves 4 to 6.
In large bowl, mix beef, crumbs, 1/2 of the Velveeta (cubed), egg, onion and pepper.
Shape into loaf.
Bake at 350\u00b0 for 40 to 50 minutes.
Melt the remaining cheese with 2 teaspoons milk and pour over meat loaf before serving.
Cook rice according to package instructions.
Saute chopped onion and bell pepper until soft.
Add Ro-Tel tomatoes and Pet milk.
Let simmer about 5 minutes.
Add crawfish and simmer 5 to 10 minutes.
Mix rice and crawfish mixture and put in casserole dish.
Sprinkle top with shredded Mexican Velveeta.
Cook at 350\u00b0 for about 15 to 20 minutes or until cheese is melted.
(Good with shrimp, also.)
Cube Velveeta and pour can of Ro-Tel tomatoes in bowl. Microwave until melted, stirring occasionally.
Add browned, drained ground beef and serve.
Mix chicken, cream cheese, salsa and any other veggies you desire (green peppers, jalapeno, etc.). Take flour tortilla shells and put about 2 tablespoons of mixture inside shells.
Roll and line them up in a pan. Pour melted Velveeta cheese mixed with salsa.
Heat in oven for 15 to 25 minutes at 350\u00b0.
Melt butter in large skillet.
Saute onion in butter until tender.
Add Velveeta and soup.
Cook over medium heat until cheese is completely melted.
Cook broccoli according to package directions and drain well.
Brown hamburger meat; drain.
Add taco seasoning.
In a casserole dish, place a layer of Fritos, a layer of hamburger meat, sour cream, taco sauce and Mexican Velveeta.
Repeat order of layers.
Bake in 350\u00b0 oven for 15 to 20 minutes.
Bring water to boil; add grits.
Slow boil for 10 minutes. Add butter.
Beat eggs; stir in slowly.
Add Mexican Velveeta; mix and mix.
Pour into shallow baking pan.
Bake at 300\u00b0 for 1 hour or until brown on top.
Cook and drain sausage.
Melt Velveeta and stir until smooth. Combine all ingredients and bake at 250\u00b0 for 1 hour, stirring often or place in crock-pot on low heat.
Serve with Tostitos.