"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.