Creamy Tacos

• 1 pound Ground Beef, Browned And Drained
• 2 cans (16 Oz. Size) Chili Beans With Sauce
• 16 ounces, fluid Canned Chili
• 12 ounces, weight Rotel, Drained (You Decide The Heat)
• 1 pound Velveeta, Cut Into Small Pieces
• 1/2 pints Whipping Cream
• Tortilla Chips, To Serve
• Lettuce, Tomato, Sour Cream, Guacamole, Salsa, To Serve

1. Brown beef and drain.
2. Add beans, chili and Rotel.
3. Heat until it begins to boil.
4. Add Velveeta and stir until melted.
5. Turn down heat and pour in cream, being careful not to boil again.
6. Place chips on plate and ladle over creamy chili sauce.
7. Top with your favorite toppings: lettuce, tomato, sour cream, guacamole and salsa.
8. Easy and delicious!

ground beef, chili beans, velveeta, cream, tortilla chips, tomato

Taken from tastykitchen.com/recipes/main-courses/creamy-tacos/ (may not work)