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Zesty Nacho Dip

To increase this hearty dip's zip, use another can of chilies and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato, too. Denise Hill - Ottawa Lake, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 cups


  • 2 pounds ground beef
  • 2 pounds process cheese Velveeta, cubed
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 2 cans (4 ounces each) chopped green chiles
  • 3 teaspoons chili powder
  • 3 teaspoons Worcestershire sauce
  • Tortilla chips


  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce.
  • Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.
Nutrition Facts
1/4 cup: 144 calories, 10g fat (5g saturated fat), 37mg cholesterol, 436mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 10g protein.

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Average Rating:
  • cynandtom
    Jun 26, 2017

    This dip was quick and easy to put together and tasty! I added a little half and half to thin it out a little.

  • pajamaangel
    Jul 12, 2013

    No comment left

  • angelmissy1981
    Sep 6, 2012

    No comment left

  • TheMomChef
    Sep 10, 2011

    This dip was good, but I wouldn't call it great. Using salsa instead of stewed tomatoes would have given more acidity to cut the sweetness of the processed cheese.