Taco Plop (aka Hot Bean Dip)

Source: My Aunt Nikie, slightly adapted by me

photo courtesy: Kylie Elwood

Ingredients:
1 lb. hamburger
1 onion, chopped
1 clove garlic, minced
1 can refried beans
1 can chopped chilies (optional)
1 small brick Velveeta cheese (1 lb)
1 14 oz. can stewed tomatoes (Italian or Mexican or regular - whatever you want/have)
1 small package sour cream (8 oz)

Directions:
Brown the hamburger, onion and garlic.  Cut the Velveeta into small cubes (so it melts easier) and add it to a crockpot with the rest of the ingredients.  Stir to combine.  Simmer on low for a few hours, until everything is mixed and melty and gooey and warm.  Serve with tortilla chips.

Notes:
Taco Plop (as my brother, Nate, called it once and the name has stuck - I know it doesn't sound appetizing, but trust me, it's good!) is an Elwood tradition at Thanksgiving. One year my aunt, Nikie, brought it to Grandma's as an appetizer before the big meal.  We loved it so much she brought it the next year, and the next, and now it's not Thanksgiving without it!  We now make it for dinner for Thanksgiving Eve, and chow down while watching a movie.  Definitely not the healthiest meal/snack/appetizer ever, but something fun and yummy to splurge on once a year!