Ingredients and Weight:
- 16 ounces Velveeta cheese, cubed
- 1 can (10.75 ounces) Campbell's condensed tomato soup
- 1/2 cup milk
- 1/2 sweet onion, chopped (about 1/2 cup)
- 1 green bell pepper, chopped (about 1/2 cup)
- 1 red bell pepper, chopped (about 1/2 cup)
- 1 can (4 ounces) chopped mild green chiles, drained
- 1 pound ground beef, cooked and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- In a large saucepan, combine the Velveeta cheese, tomato soup, and milk. Cook over medium heat, stirring constantly, until the cheese is melted and smooth.
- Add the onion, bell peppers, green chiles, ground beef, chili powder, cumin, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are softened and the flavors have melded.
- Stir in the shredded cheddar cheese.
- Serve immediately with tortilla chips, crackers, or vegetable sticks.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 20g
- Protein: 20g
- Carbohydrates: 25g
- Sodium: 800mg
Dish Characteristics:
- Creamy and cheesy
- Savory and spicy
- Perfect for parties and gatherings
- Easy to prepare
User Comments:
- "This dip is the perfect game day appetizer! It's cheesy, flavorful, and disappears in no time."
- "I love the combination of flavors in this dish. The sweetness from the bell peppers balances out the spice from the chili powder."
- "This dip is so easy to make and always a crowd-pleaser. I highly recommend it!"
Special Precautions and Tips:
- Be sure to drain the green chiles well to prevent the dip from being watery.
- If desired, you can add other vegetables to the dip, such as corn, black beans, or jalapeños.
- To make the dip ahead of time, prepare it up to the point of adding the cheddar cheese. Then, store it in the refrigerator for up to 3 days. When ready to serve, reheat over low heat and stir in the cheddar cheese.
