Beef & Lentil Chili:

  1. Brown 8 oz ground beef in 1 Tbsp oil in a large saucepan. 
  2. Stir in 2 cloves of garlic, 1 jalapeno (both finely chopped), 1 tsp each chili powder and ground cumin, and ¼ tsp each salt and pepper. 
  3. Add 1 Tbsp tomato paste; cook, stirring, add a 28-oz can crushed tomatoes and 1 jar of Two Ugly Mugs Hot salsa; simmer gently for 10 minutes. 
  4. Five minutes before serving, add a 15-oz can of dark red kidney beans and a 15-oz can of lentils. (Both rinsed) (1 cup on dry lentils can be used-cook according to packaging)
  5. Serve with sour cream and grated cheddar cheese.
          *Optional: top with thinly sliced green onions and warm pitas

Cheesy Salsa Dip:

  1. Cut 1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product into ½-inch cubes; place in a large microwavable bowl. 
  2. Add 4 oz. (1/2 of an 8 oz.) Philadelphia Cream Cheese cut up, and 10 oz. of salsa flavor of your choice.
  3. Microwave on high 5 minutes or until the Velveeta is completely melted and the mixture is well blended, stirring after 3 minutes.
         *Serve with hot tortilla chips or assorted cut-up fresh vegetables.