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Click here to print this recipe.

Well, after a bit of a hiatus I’ve brought back my weekly recipe series. It used to be called Tasty Tuesday but my Tuesday Twitter Poll shoved the recipes right off the blog. Apparently that didn’t sit well with my readers – who may be as food loving as I am – so I’ve brought the recipes back. Now, for those of you who are new to this idea, I am not a chef. In fact, I hated cooking until my mid-twenties but have come to realize that I must cook if I want to survive. If only my mom would retire and move closer!

So get your apron on, all novice cooks are welcome here – it’s your time to shine!


Queso con Carne

1 can Hormel chili (no bean)
1 can Hormel spicy chili (no bean)
1 box cream cheese
4 cups shredded cheese (sharp cheddar goes very well with chili)
*I prefer using canned chili for simplicity but using leftover chili is a good way to avoid waste! You can also use another brand of canned chili, just make sure it isn’t heavy on liquid.

Utensils Needed
13x9x2 casserole dish

Preheat oven to 350 degrees.
Allow cream cheese to soften before spreading it across the bottom of the baking pan in an even layer.
Mix both cans of chili together in a bowl and spread evenly over the cream cheese.
Bake for 20 minutes.
Add the shredded cheese evenly across the top of the hot chili, and place it back in the oven until cheese is melted.

Superhero Tip: Serving this with tortilla chips makes a delicious appetizer that easily serves a large group.

Second Superhero Tip: To turn this into a meal, serve the dip with soft tortillas, lettuce, and tomatoes.

Now that’s what I call a versatile recipe!

Click here to print this recipe.

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