Warm But Hot October Dip

1 large pot
4 cans chili beans - precooked
4 lbs ground beef – cooked and crumbled
4 cups Cheddar cheese - shredded
4 cups tomatoes – chopped
4 cups green chilis – chopped
4 cups Mozzarella cheese – shredded
4 cups white onions – chopped

In a large pot over “High” heat, combine chili beans, ground beef, Cheddar cheese and tomatoes. Stir the mixture until it begins to boil and then add green chilis, Mozzarella cheese and white onions to the dip. Continue to stir the dip as it is cooking – cook for a total of 25 minutes. Serve this dip with your favorite chips!! Enjoy!!




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