2 8 oz. packs of Mexican Velveeta, divide in 3rds.
1 28 oz can whole tomatoes (drained and cut in bite size)
2 small cans mild chopped chilies.
2 tsp garlic salt
3 tbsp chili powder
Instructions
In bowl, combine 1/3 of each cheese and rest of
ingredients. In 2 qt. casserole layer as follows-
1/3 cheddar cheese, 1/3 tomato mix, 1/3 velveeta,
1/3 tomato, 1/3 cheddar.
Bake uncovered 350 for 30 minutes until bubbly and
keep on warming tray.
Originally Submitted
2/2/2012
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