Categories: Appetizers, Dip
Ingredients
- 1 lb ground beef
- 1/2 onion, finely chopped
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 2 1/4 cups enchilada sauce
- 1 lb Velveeta cheese, cut into 1 inch cubes
- 6 canned jalapeno chiles, finely chopped (to taste)
- salt
- pepper
Directions
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Brown the beef in a large skillet.
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Drain the fat and add onion, soups, and enchilada sauce.
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Stir until well blended and add cheese, slowly allowing to melt before adding more.
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Add chiles and season with salt and pepper.
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Reduce heat to low and cook for 4-5 minutes longer.
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Transfer to a slow-cooker or chafing dish and serve!