Beef and Ancho Chile Cheese Dip
"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
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 vegetables
directions
- Preheat oven to 350°; coat a 1 1/2 quart casserole with cooking spray.
- 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.
- 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.
- Spread out into prepared casserole and sprinkle the remaining cup of cheese evenly over the top.
- *At this point, you can refrigerate dip for up to 1 day, just add an extra 5 minutes to baking time.
- Bake, uncovered, until the cheese is melted, about 20-25 minutes.
- Serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.
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