From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Melt butter in top of double boiler. Add flour and milk; stir with wire whisk until thickened. Add cheese and stir until melted.
2. Brown meat in skillet. Drain fat. Add enough tomato sauce to moisten.
3. Add chopped chilies to meat mixture. Season to taste with chili powder, cumin, and garlic salt.
4. Combine cheese and meat mixtures. Mix well.
5. Serve warm in chafing dish with assorted corn chips for dipping.
SERVINGS: 24
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 jar (8 ounces) pasteurized process cheese spread
- 1 pound ground beef
- Tomato sauce (to moisten)
- 1 can (4 ounces) green chilies
- Chili powder
- Cumin
- Garlic salt
TO PREPARE:
1. Melt butter in top of double boiler. Add flour and milk; stir with wire whisk until thickened. Add cheese and stir until melted.
2. Brown meat in skillet. Drain fat. Add enough tomato sauce to moisten.
3. Add chopped chilies to meat mixture. Season to taste with chili powder, cumin, and garlic salt.
4. Combine cheese and meat mixtures. Mix well.
5. Serve warm in chafing dish with assorted corn chips for dipping.
SERVINGS: 24
