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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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It's time for some Super Bowl appetizer recipes! Again, a recipe that goes way back to the late 1960’s when John and I were married, gleaned from another newly wed friend who loved to make appetizers. We always make the easy queso these days, but this is an excellent “heartier” dip. Read more . I’ve modified it a bit over the years, but the flavor only gets better. It keeps nicely in a crockpot for serving, and makes quite a bit. Ingredients:
1 pound ground chuck |
1 medium onion, diced |
2 cloves garlic, pressed through mincer |
1 can refried beans (i’ve also used regular black beans instead, and mashed them quite a bit) |
1/4 cup smooth taco sauce (i like taco bell’s) |
1/4 cup hot or medium salsa, to your taste |
1 (21/4 ounce) can diced green chilies, optional |
2 to 4 tablespoons diced jalapeno peppers, optional |
1 cup shredded velveeta or kraft mexican four cheese, plus 1/2 cup for topping |
cayenne pepper to taste (i now use tastefully simple fiesta party dip seasoning - it is so good!) |
1/2 teaspoon cumin |
1/4 cup chopped black olives for topping |
scoop of sour cream for topping |
Directions:
1. Brown hamburger and onion in large skillet; drain off any fat.
2. Add remaining ingredients to pan and cook until fully heated.
3. Put dip into crock-pot to keep warm.
4. Garnish top of dip with 1/2 cup additional cheese and 1/4 cup chopped black olives and a scoop of sour cream.
5. Serve warm with tortilla chips.
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