I make a very condensed version of this dip, partly because I don't remember everything she put in it and partly because I'm never prepared enough to make anything that requires more than five ingredients. True story.
I like to stock my pantry with a few staples, turkey chili with no beans is one of them. I love shredded cheese in my refrigerator for adding a little excitement to baked chicken or pasta dishes. And cream cheese is easy enough to grab if I know I need to bring something somewhere.
That's all this taco/chip dip requires. Turkey chili, cream cheese and shredded cheese. Keep tortilla chips handy in case you ever decide to whip this up for company. With football season upon us I promise this recipe will come in handy.
Spread 8 oz cream cheese onto bottom of 9" round dish. I don't use all the cream cheese, but it's all about preference.
Spread one can of no bean turkey chili over top of cream cheese.
Top with 2 cups shredded cheese ( I like Mexican blend). This is where you can get crafty if you desire. My mom added shredded lettuce, sliced olives, fresh diced tomatoes and more. I leave mine plain and simple.
Bake at 350 until cheese is bubbling, about 15 minutes.
Serve hot with your favorite tortilla chips.