Mundy Mexican Dip

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

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.

Notes

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