This is a classic cheese dip recipe that I have been making for over 20 years. My sister says it makes enough to feed a Third World country, and it does. That, and it’s still amazingly good.

  • 1 lb. ground beef
  • 4 oz. chorizo
  • 1 lb. Velveeta cheese
  • 1 medium onion, diced
  • 15 oz. can Rotel tomatoes and green chilies
  • 2 x 4 oz. cans diced green chilies
  • 15 oz. can Campbell’s Chicken Gumbo soup
  • 1 tablespoon garlic powder
  • 1-2 tablespoon chili powder, to taste

Brown the chorizo in a large skillet. When the chorizo is cooked down (about 4-5 min), add the ground beef, garlic and chili powders.

While the meat is browning, cut the brick of Velveeta into smaller chunks and put in a 4-5 quart slow cooker. Dice up the onion and add to the slow cooker.

Drain the browned meat mixture and add to the slow cooker. Add the remaining ingredients as well.

Cook on low for about 2 hours, stirring occasionally, or until the cheese is completely melted and everything is mixed well. Add some more chili powder if you want to increase the heat.

Prep time: 15 min.
Cook time: 2 hours 30 min.
Serves a lot. Really.

Notes

Source: Marc Tabyanan.