Hot Taco Dip
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A mexican take on hot taco dip, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 can Hormel chili (no beans)
- 1 (8 oz.) cream cheese
- 1 (6 oz.) Cheddar cheese
- 1 (6 oz.) Monterey Jack cheese
Method
In a 9 x 13-inch glass dish, spray with nonstick cooking spray.
Spread softened cream cheese onto dish.
Spoon chili on top of cream cheese.
Spread to cover dish.
Sprinkle shredded Cheddar and Monterey Jack cheese on top.
Bake for 25 minutes at 350°.
Serve with nacho chips.
Rate:
