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–+ servings
taco dip in a bowl

Taco Dip

Staci at Random Sweets
Adding cream cheese to Velveeta and chili makes a thick and tasty dip for your tortilla chips.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 20
Calories 243 kcal

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

Here's the regular size batch of taco dip: 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.

Nutrition

Calories: 243kcalCarbohydrates: 10gProtein: 21gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 56mgSodium: 977mgPotassium: 429mgFiber: 1gSugar: 5gVitamin A: 547IUVitamin C: 1mgCalcium: 321mgIron: 2mg
Keyword cream cheese, Velveeta

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All text and images © Staci Mergenthal • Random Sweets

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