Ole Mexican Dip

2 pounds ground beef

Two 14 to 16-ounce cans tomatoes, drained and chopped

1 medium onion, chopped

1 medium green pepper, chopped

3 shakes hot sauce

Garlic powder to taste

Chili powder to taste

Cumin to taste

One 4-ounce cans green chills, chopped

1/2 pound grated sharp Cheddar

1/2 pound grated Monterey Jack cheese

1 pound grated Velvetta

Preheat oven to 350 F. Chill cheese overnight before grating. Brown hamburger and drain off fat. Add tomatoes, onion, pepper, and green chilies. Mix. Add hot sauce, garlic powder, chili powder and cumin. Simmer for 5 minutes. Toss Cheddar, Monterey Jack cheese and Velvetta together. Spread one-third of the hamburger mixture into a 9 x l3 inch pan. Layer 1/3 of the cheese mixture over meat. Continue to alternate layers, ending with cheese on top. Bake. Serve with tortilla chips.

Serves 10.

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Cajun Country -- New Iberia, Louisiana