Hot Tamale Dip
 

2 (15-ounce) cans tamales
1 (16-ounce) can chili without beans
1 (8-ounce) jar salsa
16 ounces Velveeta cheese
 
Pour tamales with juice into crockpot; chop tamales into small pieces. Add remaining ingredients. Heat until cheese is completely melted, stirring frequently. Keep warm on lowest setting and serve with big corn chips or tortilla scoops.
   
 
Recipe From:

Tennessee Hometown Cookbook
   


Recipes ©: Great American Cookbooks an imprint of

 

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