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Beef and Ancho Chile Cheese Dip

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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