1 regular size package cream cheese (room temperature)
1 can ready to eat chili
1 cup (or more to taste) Mexican shredded cheese

In an 8x8-inch pan, spread cheam cheese in pan then pour can of chili over the top then sprinkle evenly with cheese.

Bake in a preheated 325°F oven for 30 minutes or until cheese melts. Serve hot or warm on tortilla chips.

ENJOY!

Submitted by: Lorry Gillick