Speaking of Mexican Food: I have this tamale/chili dip that I love and so I keep enough in my extended pantry to fix it once a month:
1 can tamales
1 can Chili (no beans)
1/2 lb. Velveeta Cheese
garlic powder up to 2 Tbls.
Worchestershire Sauce up to 2 Tbls.
Unwrap the tamales and smash them up in a crock pot.
Mix in the can of chili. Mix in the spices and sauce.
Cube the velveeta, add that to the pot.
Cook on low, give it a stir now and then. Serve with warm tortilla chips. Can also be made up quickly in the microwave.
I had stocked up some packets of Velveeta that were shelf stable, last year, so am now approaching some of the best by dates on the cheese - time to have some treats.
Velveeta always reminds me of the ‘Free Government Cheese’ I ate as a kid. My Grandma Anita made the BEST Mac-N-Cheese with it.
I never knew I was ‘poor’ growing up; we ate like Royalty. :)
Thanks for the recipe. That sounds like a good one to take to our next Family Gathering, though I’ve ended up ‘in charge’ of always making the Crock Pot Mushrooms...NEVER any leftovers:
https://www.thechunkychef.com/slow-cooker-ranch-mushrooms/