Judy's Chili Cheese Dip

• 2 tablespoons butter or margarine
• 2 eggs
• 2 (16 oz. each) cans chili w/beans
• 1 large can hominy, drained
• 1 (16 oz.) pkg. Mexican Velveeta

Scramble eggs in butter. Add chili and hominy; simmer 20 minutes. Add cubed cheese, a little at a time and stir til melted. Serve warm with Fritos or tortilla chips.
Shared by Judy Garcia, December 1996