NOSTALGIA PRODUCTS TACO TUESDAY TTRSC4RD Manuel D'instructions page 10

DOUBLE CHILI CHEESE DIP
• 20 oz (2 ½ cups)
cream cheese,
softened
• 5½ cups (45 oz)
canned chili
• 6 thinly sliced
green onions
• 1½ cups diced and
drained green chile
• 2½ cups shredded
cheese
SPICY HEAT DIP
• 2 pounds of
ground beef
• olive oil for cooking
• 8 teaspoons of
chili powder
• 1½ teaspoons of
ground cumin
• 1½ teaspoons of
garlic powder
• 2 jars of salsa (32
ounces total)
• 2 pounds of
processed
cheese, cubed
• 1 large tomato,
chopped
• 2 scallions, finely
chopped
PULLED PORK WITH SALSA VERDE
• 4lbs pork tenderloin
• 32 oz salsa verde
• Cilantro to taste
Combine all ingridients in removable bowl.
Heat on HIGH setting for 15 to 20
minutes, stirring occasionally.
In a medium sauce pan, drizzle olive oil over ground beef.
Brown ground beef and drain after cooking.
Transfer meat to removable bowl and set on LOW heat.
Add in chili powder, ground cumin, garlic powder, salsa
and processed cheese and heat until cheese melts.
Add chopped tomatoes and scallions before serving.
Shred pork with a fork and add to removable bowl.
Add in salsa verde and mix.
Heat at LOW setting for 8 hours. Stir and
top with cilantro before serving.
8