Let Velveeta and cream cheese soften at room temperature.
Pat Velveeta out into rectangle.
Spread softened cream cheese over this.
Sprinkle chilies and olives over cream cheese.
Roll into loaf shape or log.
Serve with tortilla chips or crackers.
Brown beef and set aside.
In a large saucepan, put milk in and heat on medium-low.
Cut up Velveeta cheese.
Add to milk and let it melt.
Add chili, sauce and tomatoes.
Stir and mix well. Add hamburger.
Stir in Mexican cheese.
In non-stick pan, saute onions in butter till softened.
Cube cheese and add.
Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
Cook, stirring, til melted over low heat.
Set aside.
Cut top third off bread, cut top into bite-sized cubes.
Hollow out inside leaving a 1/2\" shell. Cut inside pieces into bite-sized pieces.
Place bread bowl onto platter.
Place bread cubes around bread bowl for dipping.
Pour cheese sauce into bread bowl.
Serve!
*You can sub regular velveeta if desired.
Brown meats; drain well.
Place in bottom of crock-pot.
In the meantime, melt Velveeta cheese with milk over very low heat. Add melted cheese and remaining ingredients to crock-pot; mix well.
Ole!
Scramble eggs in a bowl.
Melt 1/2 TB butter in a pan.
Add your eggs and when it looks like the edges are starting to set add your mexican cheese.
Gently fold your omelet and flip.
If you would like you can sprinkle extra cheese!
Enjoy!
Cook and drain sausage.
Put cheese and tomatoes in a crock-pot; cook on low until cheese is completely melted.
Then add sausage.
Stir occasionally.
Saute onions in butter.
Add 1 3/4 cups Velveeta cheese, 3/4 cup Cheddar cheese, sour cream and milk.
Reduce heat.
Stir over low heat until cheese melts.
Add chicken.
Place 1/2 cup chicken mixture in center of each tortilla and roll up.
Place seam-side down in 9 x 13-inch baking dish.
Top with remaining mixture and 1/4 cup Velveeta Mexican cheese and 1/4 cup Cheddar cheese.
Bake at 350\u00b0 for 15 minutes.
Top with tomatoes or black olives.
Brown ground beef and drain fat.
Melt cheese in microwave and place in crock-pot on low setting.
Add chili and ground beef to crock-pot.
Stir in cup of milk.
Stir occasionally to prevent sticking after mixing all ingredients together.
In dish mix together cream cheese, sour cream and taco seasoning mix. Shred lettuce, tomatoes and onions.
Sprinkle over mixture.
Top off with Velveeta Mexican cheese.
Refrigerate.
Put all ingredients together and put in crock-pot or use microwave.
Heat until cheese melts.
Add milk to keep from thickening too much.
Serves a crowd.
Serve with nachos, bread sticks or veggies.
Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it.
Microwave for 2 minutes, stir. Microwave 2 more minutes and stir.
Velveeta should be completely melted by now, but if not microwave 1 more minute and stir.
Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!
ough chopped.
Cut the Velveeta into one ounce portions.
emperature to low. Cut the Velveeta cheese into 1/2 inch blocks
large stock pot. Add velveeta cubes and sour cream. Mix
Cook broccoli in salt and water until tender.
Slice 6 or 7 pieces of the Mexican cheese very thin to place on top of casserole.
Melt the rest of the Mexican cheese and the cream cheese together.
Drain broccoli and add the melted cheese.
Pour into a casserole dish.
Place sliced Mexican cheese on top. Crumble Ritz crackers over cheese.
Broil in oven until brown.
Slice Velveeta cheese and lay out on wax paper.
Place another sheet of wax paper over top and roll out approximately 1/8-inch. Remove wax paper on top and spread on cream cheese.
Add onions and beef.
Roll into log, pulling away bottom layer of wax paper as you go.
Brown chuck in skillet until done; drain and set aside.
Over low heat, melt the 2 cheeses.
Add the soups (no water) and Ro-Tel tomatoes.
Stir well.
Add the ground chuck to cheese mixture and blend well.
Best to keep dip warm in crock-pot.
Can be refrigerated to be used at a later date.
Serve with hot peppers and chips.
Cook hamburger, seasoning with salt and pepper to taste; drain grease.
In crock-pot, combine hamburger, both cheeses and Tabasco (to taste).
Cover and let melt, stirring occasionally and adding milk as needed.
Serve with chips.
Over low heat, melt processed cheese.
Add cream cheese and melt together.
Mix in chili.
Pour into dish and serve with nacho chips.
In large pan, heat chili.
Cut cheese into small squares and add to chili.
When cheese is melted, add sour cream and sauteed onion.
Mix well and serve hot with chips.