Hot Tamale Dip Recipe

Hot Tamale Dip

2 (15-ounce) cans tamales
1 (16-ounce) can chili without beans
1 (8-ounce) jar salsa
16 ounces Velveeta cheese

Pour tamales with juice into crockpot; chop tamales into small pieces. Add remaining ingredients. Heat until cheese is completely melted, stirring frequently. Keep warm on lowest setting and serve with big corn chips or tortilla scoops.

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Hot Tamale Dip Recipe from:
Tennessee Hometown Cookbook Southern Recipes

Tennessee Hometown Cookbook

Also try : Hungarian Goulash

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