Wednesday, July 28, 2021

TAMALE DIP

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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