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Published on Jan 16, 2011
Betty demonstrates how to make her Macho Nachos. These are zesty Mexican-style nachos, hearty and full of flavor!
1 pound Mexican-style Velveeta cheese, cut into 1-inch cubes 10-oz. can Ro-tel Tomatoes with Lime and Cilantro, undrained (You may substitute Ro-tel Tomatoes with Jalapeno Peppers, or a similar combination.) ½ cup milk, if needed round white corn tortilla chips
Bring the water in the bottom of a double boiler to boiling. Place cubes from 1 pound of Mexican-style Velveeta cheese in the top of the double boiler, along with 1 can of Ro-tel Tomatoes with Lime and Cilantro. Stir until cheese melts and the tomato mixture is combined with the cheese. Add ½ cup of milk (or more), if needed, to get the consistency you like for dipping. Remove from heat and serve with round white corn tortilla chips. Super! (My Nachos Supreme are yet to come!) --Betty