Menu

Zesty Nacho Dip

Add a Review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Denise Hill, Ottawa Lake, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 18, 2023

To increase this hearty dip's zip, use another can of chiles and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato too. —Denise Hill, Ottawa Lake, Michigan

Test Kitchen Approved

Zesty Nacho Dip

0 | 0 Reviews Add your review
Yield: 8 cups
Prep: 5 min
Cook: 25 min
Save Saved Saving print

Ingredients

  • 2 pounds ground beef
  • 2 pounds process cheese Velveeta, cubed
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 2 cans (4 ounces each) chopped green chiles
  • 3 teaspoons chili powder
  • 3 teaspoons Worcestershire sauce
  • Tortilla chips
Text Ingredients

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce.
  2. Cook, uncovered, until cheese is melted, 15 minutes, stirring occasionally. Serve warm, with chips.

Nutrition Facts

1/4 cup: 144 calories, 10g fat (5g saturated fat), 37mg cholesterol, 436mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 10g protein.
Loading Popular in the Community
Loading Reviews