Chili dip #5

Yield: 12 Servings

Measure Ingredient
1 large Onion; chopped
1 can Chili without beans
2 cans Hot tamales; unwrapped, chopped
1 pounds Velveeta cheese

Saute chopped onion in butter. Put onion and chili in pan and heat. Add cheese and heat until melted. Add tamales last and heat until mixture is hot. Serve in chafing dish. Good with large chips or tostados.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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