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Cowboy Beefy Cheese Dip

8 oz Ground Round
1 md Onion -- finely chopped
1 Jalapeno Pepper -- seeded and minced or 1 cn (4 Oz) Green Chili Peppers, chopped -- drained
1 Clove Garlic -- minced
1 cn (15 Oz) Stewed Tomatoes, chopped -- undrained
1 ts Dried Oregano
1 ts Worcestershire Sauce
1 Jar Processed Cheese
Spread (Cheese Whiz)
Tortilla Chips -- for dipping

1. In a medium nonstick skillet, cook the ground round, onion, chile pepper, and garlic over medium-high heat, stirring often with a spoon to break up the meat, until the meat has lost its pink color, about 5 mins. Stir in the tomatoes with their juices, oregano, and Worcestershire sauce and cook until tomato juices are almost completely evaporated, about 5 mins.

2. Gradually stir in the cheese spread. Reduce the heat to very low and cook, stirring often to blend flavors, about 20 mins. Transfer to a serving bowl (a small slow cooker or a thick ceramic soup bowl works best to hold the heat and serve warm, with tortilla chips for dipping. (The dip can be made up to 1 day ahead, then cooled, covered, and refrigerated. Reheat in the top part of a double boiler over boiling water.) Makes 8 to 12 servings

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