Skip to Content
Menu

Chili Cheese Dip and Potato Wedges

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.
Updated Sep 9, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 package (24 oz) frozen potato wedges with skins
  • 1/2 lb lean (at least 80%) ground beef
  • 1 small onion, chopped
  • 1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into chunks
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a fun presentation, line clay pots with parchment paper. Serve the potato wedges in the lined clay pots.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
30
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">