Quick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.

Ingredients:

• 1 pound ground beef
• 8 oz. Velveeta Cheese
• 1 can Cream of Mushroom Soup
• 16 oz. Picante Sauce (Medium)
• 1/4 C milk
• Tostido Corn Chips

Do this:
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.

Brown the ground beef in a large saucepan on medium-high heat.

Lower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.

Stir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.