2 lb. lean ground beef
2 lb. cheddar cheese (block or shredded)
1 large jar chunky salsa, any style
3 or 4 tablespoons hot pepper sauce (or to taste)
1 pint sour cream
1 tbsp. chili powder
3 tsp. salt
3 tsp. black pepper
1 or 2 large bags corn tortilla chips (any style)

In large skillet, brown ground beef and drain. In a 4-quart cooking pot over med-low heat add: shredded cheese, salsa, pepper sauce and ground beef. Stir together and blend as cheese begins to melt.

When cheese begins to have a stringy appearance, add sour cream and dry ingredients. Continue to stir as mixture blends. Once ingredients are completely blended and mixture begins to bubble slightly, remove from heat and allow to cool somewhat.

Place desired amount in serving bowl and refrigerate the remainder for later. Individual portions can be reheated in the microwave for a quick snack. This dip can also be frozen for future use. Recipe serves approx. 20 people, meant to be served warm or hot. Serve with your favorite tortilla chips.

Submitted by: Kristen Weeks, Greenville, SC