Mexican Fondue

Mexican Fondue

1 onion chopped

5 T. butter

2 16 oz. can crushed tomatoes

salt to taste

6 drops Tabasco sauce

1 t. Mexican oregano

2 T. flour

1/2 C. evaporated milk

1 C. cheddar cheese shredded

Saute onions in 3 T. butter. Add tomatoes and simmer for 1 hour. Add salt, oregano and Tabasco. Mix flour and butter together. Stir into tomato mixture. Stir in evaporated milk. Just before serving add cheese. Let it melt, but do not boil.

Serve in a fondue pot with taco chips.