Tailgate Queso Dip
Spicy diced tomatoes with green chilies and lots of cheese are cooked and blended until cheese is melted for a quick, crowd-pleasing dip. Recipe courtesy of Red Gold Tomatoes.
1 pound lean ground beef
2 garlic cloves, minced
1 (16 ounce) box mild Mexican processed cheese, cut into cubes
1 (15 ounce) can chili hot beans, drained
1/2 cup chopped green onions
1 cup shredded cheddar cheese
2 (10 ounce) cans of Petite Diced Tomatoes & Green Chilies
- IN A LARGE SKILLET, BROWN GROUND BEEF AND GARLIC UNTIL BEEF IS THOROUGHLY COOKED, DRAIN WELL.
- ADD PROCESSED CHEESE, BEANS AND ONION; STIR TO COMBINE. HEAT MIXTURE UNTIL HOT AND CHEESE IS MELTED. BEFORE SERVING ADD CHEDDAR CHEESE AND PETITE DICED TOMATOES; STIR TO COMBINE.
- OPTION: SERVE WITH PITA CHIPS OR VEGGIES OF YOUR CHOICE