BEEF PICADILLO DIP

1 lb. lean ground beef
1 lb. Velveeta, cubed
1 (10 oz.) can RoTel tomatoes and green chilies
1 cup golden raisins (optional)
3/4 cup chopped pimento
3/4 cup slivered toasted almonds
1 (4 oz.) can mushrooms, drained and chopped
1 (4 oz.) can chopped ripe olives
1/2 cup water
1 small onion, chopped
1 tsp. salt
1 tsp. ground black pepper
1/2 tsp. oregano
1/4 tsp. garlic powder

Brown ground beef, drain grease. Add remaining ingredients. Simmer covered 2 hours.

Serve hot with tortilla chips.

Note: Recipe can be doubled and extra frozen for later use.

Source: Original source unknown, not dated

Hi Carole,

This has the olives and almonds but also Velveeta. Maybe if the other recipe doesn't turn up you can experiment by leaving out the cheese.

Happy Cooking!

Betsy