Chili Cheese Dip and Potato Wedges

INGREDIENTS

1	package (24 oz) frozen potato wedges with skins
1/2	lb lean (at least 80%) ground beef
1	small onion, chopped
8	oz prepared cheese product, cut into chunks
1	can (8 oz) tomato sauce
1	can (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.