rom heat.
Spread salsa con queso dip over crust to within 1
olled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching by
Cut cheese into small squares. Microwave Velveeta cheese and tomatoes with green chilies in a 1 1/2-quart microwavable bowl on High for 5 minutes or until cheese is melted. Stir after 3 minutes. Serve hot with tortilla chips.
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 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
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
Melt over low heat, stirring and observing as this burns easily.
Place dip in chafing dish to keep warm.
Chop tomatoes, saute with green onions and chilies. Add margarine, cheese and milk to get to desired thickness (dip thickens as it cools). Stir often as cheese melts. Serve warm with vegatables or chips.
Bring water to boil in double boiler.
Cut Velveeta cheese into large dice squares and melt in double boiler.
When cheese is melted, add in Ro-Tel tomatoes and milk.
Stir approximately 3 to 5 minutes or until all ingredients are well mixed.
Serve warm as a dip or pour over chips.
Microwave Velveeta and tomatoes and green chilies in 1 1/2-quart bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes.
Serve hot with tortilla chips or green, red or yellow pepper wedges or other raw vegetables.
Microwave cooking time:
5 minutes.
op with queso dip.
Note: Up to this point, the recipe can
Cook onion in margarine until nearly done.
Add can of tomatoes with green chilies and heat.
In top of double boiler, melt Velveeta and add tomato mixture.
Heat together.
Can be served from double boiler or from chafing dish.
Must be kept hot. Dip with large Fritos.
ive spice.
Mix salsa con queso with 1 package of shredded
Saute the onion (chopped fine).
Add the tomatoes and green chilies. Cook until most of the liquid is gone.
Add and heat the milk. Add the Velveeta (cubed) and heat until melted.
Mix well and serve.
Melt butter; blend in flour until smooth.
Gradually add 1 cup milk, stirring constantly, until boiling.
Reduce heat and cook 3 minutes.
Add 1/4 teaspoon salt and 1/8 teaspoon pepper, if desired.
Stir grated Velveeta cheese into white sauce.
Add 1 (4 ounce) can of green chilies which have been \"chopped\" in blender. Serve with Doritos.
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
Melt over low heat, stirring and observing as this burns easily.
Place dip in chafing dish to keep warm.
Saute onions and garlic in oil until tender.
Combine onions and garlic with remaining ingredients in a double boiler.
Heat on low temperature until cheese is melted, stirring frequently. Serve with big dip Fritos corn chips.
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.
Saute onions and tomatoes.
Add green and red chiles and Velveeta.
Melt together. Serve with chips.