Cowboy Mexican Dip

25 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“A quick and easy hot dip that's guaranteed to be a hit! I have never seen this recipe anywhere else. I got it when I was in college and it was years before I tried it. Now it is a staple of all my parties.” - by CYNDI!

Ingredients

12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans
1 (14.5 ounce) can diced tomatoes and green chiles
1 (1 pound) loaf processed cheese, cubed

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Metric US

Original recipe yields 24 servings

Directions

Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving. Serve with corn chips or tortilla chips.

Nutrition

Amount Per Serving (24 total)

Calories
117 cal
6%

Fat
7.5 g
12%

Carbs
7.2 g
2%

Based on a 2,000 calorie diet

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Reviews (25)

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Lynn S

Jul. 19, 2005

"Loved this recipe. I made it for my teenage son's party. Everyone loved it. It was gone in no time! The only change I made was to add more cheese. We used Velveeta, the large block, I believe it's ..." See moretwo pounds. I thought it alittle thick without the extra cheese. We didn't change anything else though, which surprised me. It wasn't too cheesy this way. Really good recipe -- thank you."

Daytona

May. 13, 2003

"This was so easy and delish, I made it for a beach party mexican themed buffet and 150 people (as much that was left) got to try it and loved it!! This is so tasty, many compliments were given!..." See more"

DZHOPE

May. 16, 2005

"This was the hit of the party! I used mexican velveeta and jarred chili instead of canned as well as several dashes of lousiana hot sauce, chili powder and a tad of cumin. Everyone fought over the l..." See moreeftovers!!"

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