Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Alison's Mexican Dip

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 10-12 servings Total Time: 1 hr
Category: Appetizers Sub Category: Hot Dips

what you need
  • 1 lb. ground beef
  • 1 diced onion
  • 1 diced red pepper
  • 1 diced green pepper
  • 2 cans dark red kidney beans, rinsed and well drained
  • 2 can Ro*Tel tomatoes and chilies, drained well
  • 1 package Mexican Velveeta
  • 1 package regular Velveeta
make it
Brown beef. Add onions and peppers to meat and cook until peppers are soft and onions are clear. Add 1/2 cup water and let mixture simmer for 5-10 minutes.

Drain off excess fat/liquid. Add beans and tomatoes. Cut cheese into cubes. Add cheese to meat and allow to melt. Keep stirring until all cheese is melted.

Serve with tortilla chips or corn chips.
After beef is cooked, you can combine all ingredients in low heat crock-pot to melt cheese and keep dip warm for the whole football game!!!

My family eats this as both a dip and as a meal (like chili).
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email