WEEKDAYS 1e|12c|p

Chili Cheese Dip

Clinton Kelly
Servings: 12
30 to 60 min
Part 1 of 2

Full of ground beef, beans, and Cheddar cheese, this hearty dip is a crowd-pleasing appetizer.

  • Ingredients
  • step-by-step directions
Chili Cheese Dip
  • 1 pound Ground Beef
  • 1 14- ounce can Red Kidney Beans (drained and rinsed)
  • 2 14- ounce cans Fire Roasted Tomatoes (crushed)
  • 1 teaspoon Cumin
  • 3 cups grated Cheddar Cheese
  • 8 ounces Sour Cream
  • 8 ounces Salsa or Pico de Gallo
  • Olive Oil
  • Salt and Pepper
  • Tortilla Chips for serving
  • Preheat oven to broil.
  • In a large skillet heat a few tablespoons of olive oil over medium-high. Add the ground beef and season with salt and pepper. Break up with a wooden spoon and cook for 8 to 10 minutes or until dark golden brown.
  • Add the beans, tomatoes and cumin. Adjust seasoning to taste. Cook for 5 minutes or until half of the tomato liquid has evaporated.
  • Pour the mixture into a casserole dish and top with the grated cheese. Place under the preheated broiler and cook just until the cheese has melted and bubbly, about 2 to 3 minutes.
  • Remove from the oven and allow to sit for 2 minutes. Top with a layer of sour cream and salsa. Serve with thick tortilla chips.
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