On Thursday night Tim and I attended the annual cookout for the Greenfield Beautification Committee.  We had a really nice time!  What a great bunch of people!  We all had to bring a dish to pass, and our friend Gerry brought this dip.  Sorry, no picture, but trust me that it was good. I am not fond of black olives, but he had them chopped up pretty small. I honestly didn’t know they were in there until he shared the recipe with us! This was a big hit, and everyone loved it!

Mexican Hamburger Dip
1 lb ground beef
1 16 oz. Kraft Mexican Velveeta Cheese (can use regular Velveeta if preferred), break up into pieces
1 7 3/4 oz. El Pato Tomato Sauce (yellow can – can be found at Mexican grocery stores for example El Rey locally)
1 envelope Lipton Onion Soup Mix
1 4 1/4 oz chopped black olives
1 4 oz. diced green chiles

Brown hamburger in skillet and drain well.
In a medium sauce pan, melt the Velveeta cheese. Add the tomato sauce and stir well. Add the green chiles, black olives and Lipton onion soup mix. Mix all together really well and then add the drained hamburger. Stir together and heat until warm. Serve with tortilla chips.


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