he rolled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
rom heat.
Spread salsa con queso dip over crust to within 1
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.
Slice bags of chips open along one side.
Spoon Chili con Queso over chips.
Top with lettuce, tomato, onion or pico de gallo. Enjoy!
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.
For queso: In a large pot, heat
In a saucepan, cook beef and onion until meat is no longer pink; drain.
Stir in water, beans, tomatoes and corn. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring once.
Serve with salsa con queso dip.
In a 1 1/2-quart casserole, stir together cheese and chili. Microwave on Medium-high (7) for 9 to 11 minutes, stirring after 5 minutes. Stir well and let stand a few minutes before serving. Serve with tortilla chips.
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.
In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
Serve warm.
Saute onion in butter until tender, add tomatoes, chili peppers, salt and pepper and simmer about 15 minutes.
Blend sour cream and cream cheese into mixture.
To serve, keep warm over hot water or crock-pot on low.
Serve with tortilla chips.
In a large skillet, brown meat.
Add green onion.
Cook over low heat until tender but do not brown.
Add tomato sauce, chili peppers, Worcestershire and cheese.
Cook, stirring occasionally until all cheese is melted.
Stir in garlic powder.
Serve in a chafing dish over low heat.
Serve with corn chips.
Makes 1 quart.
Saute onions and celery in butter.
Cube the Velveeta cheese. Use a double boiler or the microwave.
Melt the cheese in the sauteed onions and celery.
Add the can of chopped chili peppers. Add milk slowly until you get it as thin as you like.
In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.
Melt Velveeta in small crock-pot.
Add chili, onions and black olives.
Cook until hot.
Serve with tortilla chips.
dd tomatoes, reserved liquid, and chili powder; bring to a boil
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