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.
Brown ground beef; drain.
Add the taco seasoning and taco salsa, jalapeno peppers and cheese to ground beef.
Let simmer; drain again.
Add salt and pepper.
Crumble some chips; put in bottom of dish.
Add small amount of beef mixture, then put sliced cheese.
Add rest of beef mixture; top with package of Velveeta Mexican, shredded.
Put in oven at 350\u00b0 for 15 minutes.
Put chips around side of dish.
Crush some for the top.
You can also put lettuce and tomatoes on top, if you wish.
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.
large stock pot. Add velveeta cubes and sour cream. Mix
Saute onion in oil in skillet until tender.
Add soups, green chilies, pimentos, chicken and Velveeta cheese.
Mix well. Cut tortillas into 1-inch squares.
Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese.
Bake at 375\u00b0 for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.
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.
ough chopped.
Cut the Velveeta into one ounce portions.
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.
emperature to low. Cut the Velveeta cheese into 1/2 inch
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!
Cook chicken until tender.
Take chicken off the bones and put in a casserole dish.
Crush tortilla chips and put over chicken. Mix Ro-Tel tomatoes and mushroom soup and pour over chips.
Melt Velveeta and pour over mixture.
Cook 15 or 20 minutes until cheese is bubbly at 350\u00b0.
In a large bowl, combine ground beef, crumbs, 1/4 pound Velveeta Mexican, egg, onion, 2 tablespoons cilantro, and pepper. Mix well. Shape into an 11 3/4 x 7 1/2-inch baking dish. Bake at 350\u00b0 for 40 to 50 minutes or to desired doneness. Let stand 5 minutes.
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.
Cut Velveeta into squares.
Combine all ingredients and simmer over low heat or in crock pot stirring frequently until cheese is melted.
Serve warm with chips (I prefer tortilla).
Brown the beef in a large skillet over medium heat; add the chopped onion, green pepper and garlic. Cook until the onion is transparent; drain.
Add the tomatoes and chilies, the taco seasoning mix and velveeta cheese. Continue cooking until the cheese is melted.
Stir well. Serve as desired, using suggestions above or other ideas.
Brown ground beef and onion.
Blend cheeses and tomato sauce in crock-pot or on very low heat on stove top.
Add beef and onion mixture to cheese and tomato sauce.
Add mushrooms.
Serve warm with nachos or taco chips.
Prepare fettuccine according to package directions and set to side.
Saute onions, bell pepper and celery in butter until tender.
Add crawfish and simmer 10 minutes.
Stir in garlic, flour, half and half and parsley.
Reduce heat to low and simmer 30 minutes.
Add cubed Velveeta cheese and stir until melted.
Combine prepared noodles with sauce and toss to coat well.
Place in a greased 6 quart casserole dish.
Sprinkle with Mexican style cheese.
Bake uncovered at 300 degrees for about 20 minutes.
ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
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.