Categories: Appetizers, Dip

Ingredients

• 1 lb ground beef
• 1/2 onion, finely chopped
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 2 1/4 cups enchilada sauce
• 1 lb Velveeta cheese, cut into 1 inch cubes
• 6 canned jalapeno chiles, finely chopped (to taste)
• salt
• pepper

Directions

1. Brown the beef in a large skillet.

2. Drain the fat and add onion, soups, and enchilada sauce.

3. Stir until well blended and add cheese, slowly allowing to melt before adding more.

4. Add chiles and season with salt and pepper.

5. Reduce heat to low and cook for 4-5 minutes longer.

6. Transfer to a slow-cooker or chafing dish and serve!

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