Chili Cheese Dip and Potato Wedges

Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.


24 servings


1 (24 ounce) package frozen potato wedges with skins
1/2 pound lean (at least 80%) ground beef
1 small onion, chopped
8 ounces prepared cheese product, cut into chunks
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained


Preheat oven to 450°F (232°C). Bake potato wedges as directed on package.

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. Serve hot potato wedges with cheese dip.

Nutritional Information

1 Serving: Calories 70 (Calories from Fat 30); Total Fat 3 g (Saturated Fat 1 1/2 g, Trans Fat 0 g); Cholesterol 15 mg; Sodium 300 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g, Sugars 2 g); Protein 4 g

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