"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Dip, by Donna Nigh, is from Winter Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef 1 (16 ounce) box of Velveeta Mexican cheese 1 (16 ounce) can of your favorite salsa/picante sauce
Brown and drain ground beef. Place back on stove and add salsa/picante sauce and cheese. Let cook until cheese is melted (low heat). Stir often. (Mixture can be put in slow-cooker on low). Serve hot with tortilla chips
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