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Chili Con Queso (Mennonite Style)

  • 1 large brick of Velveeta Cheese
  • 2 cans of mushroom soup
  • 2 cups of medium or hot salsa (with all the cheese it isn't that hot when you use the hot sauce)
  • 1 farmer sausage, browned and crumbled, that is what makes it Mennonite, grin.
  • or 1/2 lb of ground beef and 1/2 lb of ground pork browned and drained, instead of farmer sausage.
  • a can of pork and beans or black beans may be added as well, that is optional, I didn't use it this time but it is good.
  1. Place all ingredients into a large crock pot and heat on high heat until melted through, then keep on low heat all evening.
  2. This makes a lot of dip, and left overs freeze well.
  3. Also the recipe is very easy to half if you would like to serve less.
  4. Serve with multigrain tortilla chips, or some cut up vegetables. 
  5. The leftovers make a delicious dressing for Taco Salad as well. 


  1. Oh my goodness...this sounds so good. Many thanks.

  2. I have been making this since I was a kid and it is awesome!

    Thanks for posting this and reminding me that I need to make some (I haven't made it in about four years!)

  3. Sounds yummy! And the Farmer's Sausage is so good!

  4. I haven't ever tried this Char but I sure will now..I like the addition of farmer sausage so I guess it's mennonite style for me:)

  5. We have been making this in our home for several years now. It is our usual Sunday supper. You wanna know what we call it? ... Happy Sauce.


  6. I can see this dribbled over scrambled eggs....oh, my.

  7. Your "Mennonite Style" description made me cute. I've made a very similar variation of this for years and it is really delicious. I tried all other sorts of cheeses, but Velveeta is the way to go on this one...excellent.

  8. Looks great...I have no idea what farmer sausage is....


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