Mexican Nacho Dip

Serves: 5
Total Calories: 430
Yield: Makes a whole lot


2 pounds ground beef
2 pounds Mexican Velveeta cheese, cubed
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) jar mild picante sauce


Brown and drain beef. Add cheese and melt on medium heat. Stir in soup; add picante. Serve hot with tortilla chips. Crockpot works well.

Nutritional Facts:

Serves: 5
Total Calories: 430
Calories from Fat: 109

This Mexican Nacho Dip recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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