Fast and Easy Taco Dip

This is one of those appetizers you just throw together before the game... or right in the middle!

Basically, it's a hybrid of tacos and rotel dip.  That should tell you how ridiculously easy this is.

1 pound lean ground meat
1 Tbsp cumin
1 package mild taco seasoning, plus water
1 can mild Rotel tomatoes
1 pound (16 oz) velveeta cheese
sour cream
cilantro

Prepare taco meat as directed on package.

• brown ground meat
• add cumin
• add taco seasoning
• add water according to package

In a separate saucepan, combine Velveeta (cut into chunks) and Rotel tomatoes.  Do not drain the tomatoes.

 Once the cheese sauce is melted and smooth, add in about 75% of the taco meat.

 Ta da!  That's it.

Serve with tortilla chips, sour cream (which mellows out the spiciness) and chopped cilantro.  It's best if you can put it in a chafing dish or crock pot on low to keep warm.  But it's still good at room temperature.

Written Method:

Prepare taco meat as directed on package.

• brown ground meat
• add cumin
• add taco seasoning
• add water according to package

In a separate saucepan, combine Velveeta (cut into chunks) and Rotel tomatoes.  Do not drain the tomatoes.

 Once the cheese sauce is melted and smooth, add in about 75% of the taco meat.

 Ta da!  That's it.

Serve with tortilla chips, sour cream (which mellows out the spiciness) and chopped cilantro.  It's best if you can put it in a chafing dish or crock pot on low to keep warm.  But it's still good at room temperature.

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