Yield: 12 Servings
|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, .