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.
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.
Cube cheese and mix with sauce or salsa.
Heat in microwave for 5 minutes or in saucepan on stove for 10 minutes until cheese has melted.
Serve hot with tortilla chips or vegetable dippers.
Combine ingredients and refrigerate. Dip with your favorite taco chips or fresh vegetables.
Spread softened cream cheese in a 9 x 13-inch baking dish sprayed with Pam.
Mix hamburger meat with salsa and picante sauce. Cook a little.
Pour hamburger mixture over cream cheese. Spread cheese over hamburger mixture and bake at 350\u00b0 for 20 to 30 minutes. Serve over crushed Tostitos chips or use for a dip with the 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.
For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
Combine ingredients and mix well.
Chill for at least an hour. Serve with chips.
Something a little different for salsa.
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.
FOR SALSA ~ Mix all the salsa ingredients together & season to taste.<
br>Serve with salsa verde if desired.
For salsa verde;combine the
For chips:
Preheat over to
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
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.
archment paper. For the dip, mix the sour cream, salsa and parsley together
Beat sour cream, cream cheese and molasses until smooth. Spread in shallow, glass, oven safe dish. mox together salsa and pineapple, layer ot top of cheese mix. Spread grated cheese on top. heat in 350F oven for 10 minutes. Surround with tortilla chips, and serve.
ake corn tortillas - see my recipe for tortillas de maiz here.