2 (2 ounce) cans beef chile peppers, drained
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can tomato paste
1 (8 ounce) can whole kernel corn, drained
1 (3.5 ounce) package instant Mexican-style corn porridge mix
1 package instant potato salad dressing mix
1/2 teaspoon Worcestershire sauce
Place beef chile peppers, sour cream, cream cheese and tomato paste in the bottom of a glass serving bowl. Pour in corn, potato salad mix, instant corn and potato dressing. Refrigerate leftovers 15 minutes.
Store leftovers in an airtight container in the refrigerator for 2 hours or until ready to use.