Beef and Ancho Chile Cheese Dip

(from saymyname’s recipe box)

Source: 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

Serves 8 people

Categories: Appetizers, Casserole, Ground Beef, Tex-Mex

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
  • Dippers:
  • tortilla chips
  • cracker
  • bread
  • freshly cut vegetable

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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