This recipe for TACO DIP, by Kate Philabaum, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. browned, drained hamburger 1/4 c. chopped green onions 8 oz. tomato sauce 2 drops Tabasco 1-4 oz. can chopped green chilis with juice 1 tsp. worchestershire sauce 16 oz. velvetta cheese dash garlic powder corn chips
Mix all together in a saucepan or use crock pot on low. Sitr occassionally and serve when cheese has melted.
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