Chili Cheese Dip and Potato Wedges

Chili Cheese Dip and Potato Wedges

Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

24

servings

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. Heat oven to 450°F. Bake potato wedges as directed on package.
  2. Meanwhile, 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. Serve hot potato wedges with cheese dip.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a fun presentation, line clay pots with parchment paper. Serve the potato wedges in the lined clay pots.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 300mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.