Cowboy beefy cheese dip`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ground Round |
| 1 | medium | Onion -- finely chopped |
| 1 | Jalapeno Pepper -- | |
| Seeded and minced | ||
| Or | ||
| 1 | can | (4 Oz) Green Chili Peppers, |
| Chopped -- drained | ||
| 1 | Clove Garlic -- minced | |
| 1 | can | (15 Oz) Stewed Tomatoes, |
| Chopped -- undrained | ||
| 1 | teaspoon | Dried Oregano |
| 1 | teaspoon | Worcestershire Sauce |
| 1 | Jar Processed Cheese | |
| Spread (Cheese Whiz) | ||
| Tortilla Chips -- for | ||
| Dipping | ||
Directions
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 electric 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 from Clem and Donna McSpadden of Bushyhead "Tub-Handle" Ranch of Chelsea, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking