1/2 lb (8 oz) Velveeta prepared cheese product, cut into 1/2 inch cubes
1 can (10 oz) diced tomatoes and green chilies, divided
6 oz crushed tortilla chips (about 7 cups), divided
Instructions
Place slow cooker liner into slow cooker bowl.
Combine Hormel chili, corn, Velveeta and tomatoes
in large bowl. Layer 1/3 of the chili mixture into
slow cooker, top with 1/2 of the chips. Repeat
layers; top with remaining chili mixture. Place
lid on slow cooker.
Cook on high for 2 hours or until cheese is melted
and edges are bubbling. Set slow cooker to warm.
Originally Submitted
1/23/2012
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