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READY IN 40 mins

Cowboy Mexican Dip

Read Reviews (25)

"A quick and easy hot dip that's guaranteed to be a hit! I have never seen this recipe anywhere else. I got it when I was in college and it was years before I tried it. Now it is a staple of all my parties." — CYNDI!

Ingredients Edit and Save

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Original recipe makes 24 servings Change Servings

12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans

1 (14.5 ounce) can diced tomatoes and green chiles
1 (1 pound) loaf processed cheese, cubed

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Directions

Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker. Set heat on high, and cook, stirring occasionally until cheese is melted. Reduce heat to low to keep the dip warm while serving. Serve with corn chips or tortilla chips.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Jul 19, 2005

Loved this recipe. I made it for my teenage son's party. Everyone loved it. It was gone in no time! The only change I made was to add more cheese. We used Velveeta, the large block, I believe it's two pounds. I thought it alittle thick without the extra cheese. We didn't change anything else though, which surprised me. It wasn't too cheesy this way. Really good recipe -- thank you.

—Lynn S

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Most Helpful Critical Review

Mar 11, 2003

My husband and I liked the flavor of this dip, but it didn't melt in the slow cooker in 40 minutes. It didn't even melt after an hour, so I would recommend and alternative method of heating it up. Not sure I liked the consistency, either, but would probably make it again.

—KATHY STRONG

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27 Ratings

May 13, 2003

This was so easy and delish, I made it for a beach party mexican themed buffet and 150 people (as much that was left) got to try it and loved it!! This is so tasty, many compliments were given!

—Daytona

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May 16, 2005

This was the hit of the party! I used mexican velveeta and jarred chili instead of canned as well as several dashes of lousiana hot sauce, chili powder and a tad of cumin. Everyone fought over the leftovers!!

—DZHOPE

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Dec 13, 2008

Very tasty and easy to do!! Dont forget to spray the crockpot with PAM or a cooking spray so that it doesnt stick. We used a potato masher to mash up the tamales which worked fabulously. Much less messy than mashing with a fork. The appearance of the dish isnt the most appealling (it looks kinda like a refried bean dip), but all the guests at the Christmas party last night devoured it. I got lots of compliments and will definately do it again. We bought two bags of chips (one bag of tortilla chips, one of corn chips) and ran out...I will do three bags next time.

—drayface15

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Nov 24, 2010

Great Dip! I had a hard time finding the beef tamales, used frozen ones and cooked them in the microwave. Everyone loved it!

—carmelcorn lady

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Mar 19, 2008

Update: Mar. 08, I made this again and didn't know what to do with the leftovers because it does make alot.... so I created "Encha-males". I warmed white corn tortillas to softened them, dipped them (both sides) in the warm Cowboy Dip, filled them with about a tablespoon of heated leftover shredded chicken and some shredded cheese. I suppose these could be held in a warm oven until you assemble as many as you want, but I served then immediately and just made more as we went along. The oven might dry them out too much. I also added more cheese to the top. Voila! My SO, who is mexican, wanted to know what the "gravy" was.... he said these were excellent! I served them with a salad and the borracho beans also from All Recipes. I hope you try this and enjoy it too! I served this to my card club and everyone loved it. It's not the healthiest dish, but what the heck... Thanks! I did add more hot sauce and used 1 lb of the Mexican velveeta... next time I will increase the "cheese"... I felt it needed more. For the person who said mashing the tamales was "messy"... I used my handy-dandy old fashioned potato masher and it was a breeze! This does make alot so be prepared to share! (Does anyone think it would freeze well?)

—Karen H

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Nov 30, 2010

Wow, what a surprise but I'll be making this again and again! I used a little less than 1 lb of 2% velveeta, 98% fat free turkey chili with no beans, and only 1 can of the tamales, (they have 6 in each can). I also added about 6 ounces of cream cheese too and I loved it. Used the mild form of the Rotel and it was perfect for us! Thanks for this fun recipe.

—Cindy in Pensacola

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Nutrition

Calories
117 kcal
6%

Carbohydrates
7.2 g
2%

Cholesterol
21 mg
7%

Fat
7.5 g
12%

Fiber
1 g
4%

Protein
5.7 g
11%

Sodium
447 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cowboy Mexican Dip

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 117
Calories from Fat: 68

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 3.8g 19 %
Cholesterol 21mg 7 %
Sodium 447mg 18 %
** Potassium 98mg 3 %
Total Carbohydrates 7.2g 2 %
Dietary Fiber 1g 4 %
Protein 5.7g 11 %
** Sugars 1.6g
Vitamin A 8 %
Vitamin C 2 %
Calcium 15 %
Iron 6 %
** Thiamin < 1 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.