Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Ground Round
1 md Onion -- finely chopped
1 Jalapeno Pepper --
Seeded and minced
Or
1 cn (4 Oz) Green Chili Peppers,
Chopped -- drained
1 Clove Garlic -- minced
1 cn (15 Oz) Stewed Tomatoes,
Chopped -- undrained
1 ts Dried Oregano
1 ts Worcestershire Sauce
1 Jar Processed Cheese
Spread (Cheese Whiz)
Tortilla Chips -- for
Dipping

1. In a medium nonstick skillet, cook the ground round, onion, chile
pepper, and garlic over medium-high heat, stirring often with a spoon
to break up the meat, until the meat has lost its pink color, about 5
mins. Stir in the tomatoes with their juices, oregano, and
Worcestershire sauce and cook until tomato juices are almost
completely evaporated, about 5 mins.

2. Gradually stir in the cheese spread. Reduce the heat to very low
and cook, stirring often to blend flavors, about 20 mins. Transfer to
a serving bowl (a small electric slow cooker or a thick ceramic soup
bowl works best to hold the heat and serve warm, with tortilla chips
for dipping. (The dip can be made up to 1 day ahead, then cooled,
covered, and refrigerated. Reheat in the top part of a double boiler
over boiling water.) Makes 8 to 12 servings from Clem and Donna
McSpadden of Bushyhead "Tub-Handle" Ranch of Chelsea, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking

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