Chile Con Queso Dip
1 pound lean ground beef
12 ounces English-Cheddar flavor Velveeta, or regular Velveeta
½ cup medium picante sauce (or ½ recipe of the tomato, onion, and chili sauce from Sonora Chicken Strudel, well drained)
Corn chips and crudités
In a wide frying pan, sauté the ground beef over medium-high heat, until brown but not overcooked. While the meat is cooking, cut the Velveeta into 1-inch cubes. When the beef has browned, add the Velveeta cubes, turn the heat to medium-low, and stir until the Velveeta has melted. Turn the heat to low and add picante sauce or the Mexican strudel sauce. Heat just until bubbly and serve with chips and/or crudités.
