Subj : Tailgating Grub - 36
To   : All
From : Dave Drum
Date : Thu Oct 03 2024 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rotel Dip
 Categories: Beef, Cheese, Vegetables, Chilies
      Yield: 8 servings
 
      1 tb Olive oil
      1 lb Ground beef
      1 lb Block processed cheese, such
           - as Velveeta (see Tip)
     10 oz Can Ro*Tel Original diced
           - tomatoes w/green chilies
    1/4 ts Chilli spice mix; more for
           - serving
           Thin sliced scallions; for
           - serving
           Tortilla chips; for serving
 
  In a large skillet, warm the olive oil over medium-high.
  Add the beef and cook, crumbling the meat with a wooden
  spoon until browned and just cooked through, 4 to 6
  minutes.
  
  Decrease the heat to medium and add the cheese, tomatoes
  and chiles with their juices, and the chili powder.
  Cook, breaking up the block of cheese with a spoon,
  until the dip is smooth and creamy, 3 to 5 minutes.
  
  Serve hot, sprinkled with chili powder and scallions,
  and with tortilla chips for dipping.
  
  TIP: If you prefer not to use processed cheese, you can
  substitute 8 ounces cream cheese and 8 ounces shredded
  mild Cheddar cheese (preferably yellow.) To make this
  substitution, add the cream cheese with the tomatoes and
  chiles in Step 2, along with ? teaspoon salt. Cook until
  the cream cheese is melted and incorporated, then add
  the shredded cheese and cook, stirring until just
  melted.
  
  By: Lidey Heuck
  
  Yield: 3 2/3 cups (about 8 servings)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There is no feast that does not come to an end.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.