Mundy Mexican Dip

Source: The Spirit of Christmas Creative Holiday Ideas, Book 2, 1988 Riverwood Press, page 135

Ingredients:

2 lbs. ground chuck 1 cup chopped onion 2 garlic cloves, minced 1 package (2 lbs.) processed American cheese (Velveeta), cubed 1 can (16 oz.) refried beans 1 can (4.5 oz.) green chilies with juice ¾ cup evaporated milk 2 packages Taco seasoning (about 1.25 each) ¼ cup chopped jalapeños (optional) – could use instead of green chilies Tortilla or corn chips to serve

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Instructions:

Cook meat, onion and garlic in a large Dutch oven over medium heat until meat is brown and onions are tender. Drain. Add cheese, beans evaporated milk, taco seasoning and green chilies (or jalapeños) to meat mixture; stir. Cook over low heat, stirring frequently, until thoroughly blended and heated through. Serve warm in a crock pot or chafing dish with tortillas and shredded lettuce and sour cream. Yield: Approximately 10 cups of dip.

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When we started making this..., placed on 2/2/2011 by Mikie