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Chili Cheese Dip and Potato Wedges

Chili Cheese Dip and Potato Wedges
  • Prep 25 min
  • Total 25 min
  • Servings 24
Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.
Updated September 9, 2016


  • 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 (4.5 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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