Nachos sounded like a great snack today. I decided to go with a dip instead of our usual nacho platter. Being cheddar lovers we don’t often use velveeta cheese; however as it melts so well and adds the perfect creaminess it was a great choice for this dip.
Chili Cheese Nacho Dip
- 1 pound ground beef
- 1 can chili hot beans
- 1/8 cup diced pickled jalapeno
- 1/2 cup hot salsa
- 1/2 tsp crushed or ground cumin
- 12 o.z. velveeta cheese
Brown beef over medium high heat. Drain fat from fully cooked meat. Add chili beans, jalapeno, salsa, and cumin. Heat through. Dice cheese and stir into chili mixture. Continue stirring frequently until cheese is melted.
Serve with chips and sour cream.
Enjoy ~ Kimberly