Say “¡Ole!” and start dipping your tortilla chips. Loaded with cheese and peppers, this dip was created for lovers of Mexican food. Perfect in enchiladas, dolloped on top of tacos, or in 7 layer dip. No Added Sugar Gluten Free Made in Michigan Recipes: Mexican Fondue Ingredients: 16 oz. Velveeta® cheese 2 cups (16 oz.) cream cheese 1 can (14 oz.) creamed corn 1 can (14.5 oz.) diced tomatoes, chili ready* 1 packet Chile Con Queso Dip Mix (dry) Directions: In a microwave-safe bowl, combine Velveeta® cheese and cream cheese. Microwave for 3 minutes, then remove bowl and stir well. Microwave an additional 3 minutes or until cheeses are melted. Add corn, tomatoes, and Chile Con Queso Dip Mix. Stir to combine ingredients. Microwave for 3 minutes to heat through. Delicious served with tortilla chips. Makes 10 cups. For a half batch (makes 5 cups): 8 oz. Velveeta® cheese 1 cup (8 oz.) cream cheese 1 can (8.25 oz.) creamed corn 1 can (10 to 14.5 oz.) diced tomatoes, chili ready* 1/3 cup Chile Con Queso Dip Mix (dry) *If you can’t find chili ready diced tomatoes, you can substitute diced tomatoes with green chiles (e.g., Rotel® brand) Awesome Au Gratin Potatoes Ingredients: 1 packet Chile Con Queso Dip Mix 2 cups of sour cream 2 lbs. frozen hash browns 1 cup of water or milk 8 oz. bag of mixed shredded Cheddar and Monterey Jack cheese Directions: Preheat oven to 350°. Prepare packet of Chile Con Queso Dip Mix according to directions. Mix in hash browns, water and cheese. Place in a greased 13x9-inch pan. Cover with foil and bake for 1 hour. Remove foil and continue baking for 30 minutes. Cheesy Taco-Mac Ingredients: 1 packet Chile Con Queso Dip Mix 1-1/2 cups uncooked rotini pasta (may use other pasta types) 1/2 lb. ground beef 1 (approx. 1-1/4 oz.) packet taco seasoning 2 (14.5 oz. each) cans diced tomatoes, undrained 1-1/2 cups water 1/2 tsp. salt (optional) Directions: In a Dutch oven or similar large pan, brown ground beef. Drain or rise any fat from cooked meat. Add all remaining ingredients. Mix well. Bring to a boil, then reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. May garnish with shredded cheddar cheese before serving. Serve immediately. Quick and Easy Enchiladas Ingredients: 1 packet Chile Con Queso Dip Mix 2 cups sour cream 6 flour tortillas 1/4 cup red, green, & yellow bell peppers, chopped 1 lb. cooked ground beef with taco seasoning (may substitute chicken or turkey) 1 (10 oz.) can enchilada sauce 1/2 cup onion, chopped 1/4 cup olives, sliced 2 cups shredded Cheddar cheese Directions: Preheat oven to 350°. Coat 13x9 inch pan with non-stick cooking spray. Mix Chile Con Queso Dip Mix with 2 cups of sour cream. Spread Chile Con Queso mixture onto each flour tortilla. Place cooked meat in center; cover with cheese, onion, peppers, and olives. Roll tortilla and place seam side down into dish. Pour enchilada sauce over tortillas. Bake for 20 minutes. Top with extra cheese and onion. Bake for an additional 5 minutes or until cheese melts. Makes 6 enchiladas. Mexican Layered Fiesta Dip 1 packet Chile Con Queso Dip Mix 1 lb. ground meat (beef, turkey or venison), cooked 1 packet taco seasoning 1 cup shredded cheddar cheese or taco cheese 1 cup shredded/chopped lettuce 1 can refried beans Chopped onions, chopped tomatoes, black olives (optional) Optional: 1 prepared recipe MSG's Guacamole Dip Mix Mix Chile Con Queso Dip according to directions. Allow dip to chill a minimum of 8 hours. Cook ground meat. Drain and season with taco seasoning. Allow cooked, seasoned meat to cool. Spread dip on a platter or plate, leaving room around the rim (you can also use a large bowl). Spread refried beans on top. Sprinkle meat over dip on platter. Sprinkle shredded cheese over top of other layers. Sprinkle lettuce over entire platter. You may garnish entire platter with chopped onions, chopped tomatoes, black olives, etc. If using Guacamole or Salsa Fresca, simply add in whatever order you like. Use tortilla chips as dippers.You may use low-fat or nonfat products with this mix.
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