Cheesy Bean-less Chili Dip

This is one of my favorite snacks! Being from Florida I love mexican food, but it is difficult to find a good mexican restaurant in New York, let alone one with any kind of queso dip. This is quick, easy and great for any get together.

• 1/2 pound of ground beef
• 2 teaspoons of chili powder
• 1 jar of salsa con queso
• 1 can of bean-less chili (you can use the kind with beans if you want)
• 10″ round Corn or Flour tortillas
• 2 cups of vegetable oil
• 3 teaspoons of kosher salt

Season and brown ground beef. Drain meat, then set aside.

Cut Tortillas into triangles. I am using both corn and flour tortillas. FYI: Corn tortillas has more of a crunch and Flour has a light crunch but is flaky on the inside.

In a food processor blend together the salsa con queso and chili. If you have a smaller food processor you may need to do this 2-3 times.

Pour vegetable oil into large skillet allow that to heat up on medium high heat for at least 5 minutes. Line a large bowl with paper towels.

Meanwhile, mix together chili cheese blend and browned ground beef in a medium sauce pan over medium heat, stir together and cover. Once you hear it bubbling, reduce to lowest heat setting to help keep this warm while you are making the chips.

Drop about 8-10 tortilla triangles into the hot vegetable oil. After about 30 seconds flip one over -with long handled tongs- to check it. Once they become slightly golden flip over to cook the other side.

Then take out and place in paper towel line bowl. Immediately sprinkle with a pinch of salt. Repeat until you have all the chips you need.

About 8 tortillas was enough for the two of us.

Once you have made all of your chips gently remove paper towel and give the chips a good shake or stir in the bowl. Pour cheese mix into bowl (allow to cool for a couple of minutes). Yumm!