Chili Con Queso Dip

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Chili Con Queso Dip
By Cindy Martin

1 lb. lean ground beef 1 env. taco seasoning mix
1 c. chopped onions 1/3 c. milk
8 oz. chopped green chiles, drained 8 oz. Velveeta cheese, cubed

In a skillet, brown and crumble ground beef and onion and cook until transparent. Add taco mix and green chiles and set aside. Over low heat, melt Velveeta and slowly blend in milk. Drain fat from ground beef mixture and add cheese. Keep warm and serve with tortilla chips for dipping.