Recipe by southern chef in louisiana
Easy and very good dip. The cook time is the time needed to get it warm.
- 2 (15 ounce) cans tamales
- 1 (16 ounce) can chili without beans
- 1 (8 ounce) jar picante sauce
- 2 (5 ounce) jars old English cheese
- 1 onion, chopped