Mexican Dip
6 ingredients
2 steps
Ingredients
- 1 (11 1/2 oz.) can bean and bacon
- 2 small cans green chili peppers, chopped
- 1/2 lb. grated Cheddar cheese
- 1/2 lb. chopped or grated Velveeta cheese
- 1 medium onion, chopped
- 12 oz. can stewed tomatoes
Directions
-
1Cook tomatoes, chili peppers and onion until juice is gone, about 1 hour.
-
2Heat slowly until cheeses melt; blend together. Serve warm with chips or crackers.
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