1 lb Velveeta cheese, cubed
2 cans (16-oz each) tamales
1 can (15-oz) chili, no beans
1 small can green chilis, chopped
1 small can enchilada sauce
1 to 2 dashes red pepper sauce
Unwrap tamales and put in crockpot, juice included.
Toss remaining ingredients into the crockpot.
Cook on high 45-60 minutes, stirring occasionally. Watch for sticking or burning. May need to reduce heat to low.
Serve with tortilla chips.
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