Who’s Making The Taco Dip?
It’s a question we ask before almost every family get-together. Between my sisters, my mom, and me, one of us makes an abundant batch (with the hopes of leftovers) of our family’s thick and velvety taco dip made with Velveeta, cream cheese, chili with no beans and hamburger.
Remember to grab a couple of bags of your favorite tortilla chips. If you need another hot dip to go with it, fiesta bean dip complements it nicely.
The following recipe is doubled for a larger crowd. My mom’s original recipe calls for 1 pound of hamburger, 1 pound (16 oz.) Velveeta cheese, 4 ounces of cream cheese and 1 (10 oz) can of Hormel Chili No Beans.
Sweet wishes,
Taco Dip
Ingredients
- 2 lb ground sirloin or ground beef
- 1 teaspoon onion flakes
- 2 lb Velveeta cheese, cut into cubes
- 8 oz cream cheese, cut into cubes
- 20 oz chili no beans
Instructions
- Cook ground sirloin with onion flakes until cooked thoroughly.
- Into the saucepan over low heat, add the Velveeta and cream cheese to the beef and melt together. Stir in the chili until thoroughly mixed and melty. (Or, melt everything together in a large crockpot.)
- Serve hot with tortilla chips. Place in a crockpot if not serving immediately.
- Keep leftovers in an airtight container in the refrigerator for up to a week.
Notes
Nutrition
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Hi there! I just nominated you for a Liebster Award! This is a meet and greet kind of thing for bloggers and a little acknowledgment of some of my favorite blogs. If you would like to participate just visit my blog for instructions. Thanks for all your great posts!
http://mycountryhaven.com/2014/04/02/liebster-award/
I mean “dip”
To save time (and effort!) I just dump all of it in a crock pot and stir it accasionally as it melts. Now I’m hungry for some did….thanks, Staci 😉