Beef and Ancho Chile Cheese Dip |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
1 lb lean ground beef |
1 tablespoon dried ancho chile powder |
salt |
1/2 teaspoon dried marjoram |
1 (15 1/2 ounce) can seasoned chili beans |
1 (10 ounce) can diced tomatoes with green chilies and their juice (rotel) |
2 cups crumbled queso fresco or 2 cups feta cheese, divided |
tortilla chips |
cracker |
bread |
freshly cut vegetables |
Directions:
1. Preheat oven to 350°; coat a 1 1/2 quart casserole with cooking spray.
2. In a big nonstick skillet; cook the beef over medium heat, stirring to separate the clumps of meat, until no pink remains, about 10 minutes.
3. In a big bowl, combine the cooked beef with chile powder, salt to taste, marjoram, chili beans, tomatoes/green chiles and their juice and 1 cup of cheese.
4. Spread out into prepared casserole and sprinkle the remaining cup of cheese evenly over the top.
5. *At this point, you can refrigerate dip for up to 1 day, just add an extra 5 minutes to baking time.
6. Bake, uncovered, until the cheese is melted, about 20-25 minutes.
7. Serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.
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