After I made this the first time, I got a little more brave with trying to add some different flavors. I started with just toppings so that my kids could try out different things and see if they liked anything. I want them to experience new tastes and expand their pallets! One of the biggest favorites is a dollop of sour cream spread over the top after cooking. My husband likes his with a little hot sauce and sometimes some BBQ sauce too. Yum! Check out what they are saying about this recipe over at All Recipes:
“Dear Lord, this is good stuff! It is ridiculously easy to put together…”
Simple to put together and a delicious flavor, how can you go wrong?
Ingredients
1 (1 pound) loaf Velveeta processed cheese food, cubed
1 (10 ounce) can Rotel diced tomatoes and green chiles
1 (12 ounce) box no-boil lasagna noodles
2 cups Bush’s canned chili
1 cup shredded Cheddar cheese
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Combine processed cheese food and diced tomatoes and green chiles in a saucepan over medium heat; cook and stir until cheese dip is smooth, about 5 minutes.
Spread a layer of cheese dip in the bottom of a 9×13-inch baking dish; top with a layer of lasagna noodles and chili. Continue layering with remaining cheese dip, noodles, and chili. Top the final layer with Cheddar cheese. Cover dish with aluminum foil.
Bake in the preheated oven for 15 minutes; remove foil and continue baking until Cheddar cheese is bubbling and melted, about 15 minutes more. Let stand for 10 minutes.
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Quick Tip: Try shredded pepper jack in place of the cheddar cheese.
Thanks again to All Recipes for this gooey and delicious recipe.