Chili Cheese Dip and Potato Wedges

Thursday, July 7, 2011

Chili Cheese Dip and Potato Wedges


1package (24 oz) frozen potato wedges with skins
1/2lb lean (at least 80%) ground beef
1small onion, chopped
8oz prepared cheese product, cut into chunks
1can (8 oz) tomato sauce
1can (4.5 oz) Old El Paso® chopped green chiles, drained

  1. 1Heat oven to 450°F. Bake potato wedges as directed on package.
  2. 2Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cheese, tomato sauce and chiles. Cook over low heat until cheese is melted and mixture is hot, stirring frequently.
  3. 3Serve hot potato wedges with cheese dip.


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