Total Steps
7
Ingredients
6
Tools Needed
6
Ingredients
- 1 cup Chorizo, chopped fine
- 1 can 15 oz Chili beans, undrained
- 16 ounce Velveeta® Mexican Mild, cubed to ½ inch
- 3/4 cup Whole milk
- 1 teaspoon New Mexico chili powder
- 1 teaspoon Your favorite hot sauce
Instructions
1
Step 1
Brown the chorizo in a non-reactive skillet over medium-high heat.
2
Step 2
Add the beans and bring just to a simmer.
3
Step 3
Reduce the heat to medium-low, add the cubed Velveeta and let it melt.
4
Step 4
Add the milk, chili powder, and hot sauce, then bring back to a low simmer.
5
Step 5
Reduce heat to low.
6
Step 6
Mash the beans gently with a potato masher and stir to recombine.
7
Step 7
Serve warm with tortilla chips.
Tools & Equipment
non-reactive skillet
can opener
measuring cups
measuring spoons
stirring spoon
potato masher