Creamy Green Chile Cheese Dip (Print Version)
# Ingredients:
→ Meat and Vegetables
01 -
1 to 2 pounds lean ground beef
02 -
½ cup chopped onion
03 -
Salt to taste
04 -
Black pepper to taste
05 -
Approximately 15 roasted green chiles, peeled, seeded, and chopped
→ Soup Base
06 -
3 cans (10.5 oz each) cream of mushroom soup
07 -
1 can (10.5 oz) water, adjust for desired thickness
→ Cheese
08 -
1 block (32 oz) Velveeta cheese, cubed
09 -
1 pound shredded mozzarella cheese
10 -
1 generous handful shredded Colby cheese
→ For Serving
11 -
Corn chips or Fritos Scoops
# Instructions:
01 -
In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and cooked through. Season with salt and generous black pepper. Drain excess grease.
02 -
Stir in roasted green chiles. Allow the mixture to simmer for about 15 minutes to blend flavors.
03 -
Add three cans of cream of mushroom soup and one can of water, adjusting water quantity to achieve desired consistency. Stir thoroughly to combine.
04 -
Gradually add cubed Velveeta, followed by shredded mozzarella and Colby cheese, stirring continuously.
05 -
Reduce heat and stir occasionally over 20 minutes until cheeses are melted and mixture is creamy and smooth.
06 -
Serve the cheese dip warm alongside corn chips, Fritos Scoops, tortillas, or preferred dippers.
# Notes:
01 -
Adjust the amount of green chiles to control the spice level according to preference.