Mix all ingredients except franks in pot. Cut small slit down the center of franks then add to pot. Bring to boil then cover and simmer 20 minutes. This recipe can be made hotter to suit your taste by adding more hot peppers.
Heat beans and taco mix over medium heat, stirring often. Spoon bean mixture into shells. Top with cheese, tomato & lettuce. Top with picante sauce if desired.
Saute ground beef, onion and salt until well done. Drain. Melt chili and cheese. When melted add all other ingredients and let simmer 5 minutes. Serve this dip with tostitos or nacho cheese chips.
Brown and crumble ground beef with chopped onion. Drain fat. Transfer meat and onions to crock pot type cooker and add other ingredients. Stir to combine. Heat until cheese is melted and mixture is smooth. Serve over chips or use as a dip.
In medium bowl, combine beans, salsa and chilies; mix well. Spread into a 2-quart shallow baking dish. Sprinkle evenly with cheese. Bake at 400 degrees for 10 minues. Garnish with green onion and black olives. Serve with dip chips. Makes 6 servings.
Microwave Velveeta Pasteurized Process Cheese Spread and Picante Sauce or salsa in 1 1/2 quart microwave-safe bowl on high 5 minutes or until velveeta pasteurized process cheese spread is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups. Microwave cooking time: 5 minutes
Conventional: In saucepan, stir together Velveeta Pasteurized Process Cheese Spread and picante Sauce or salsa over low heat until Velveeta pasteurized process cheese spread is melted. Stir in cilantro. Serve as directed. Prep time: 10 minutes.
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