Cowboy beefy cheese dip`

Yield: 8 servings

Measure Ingredient
8 ounces Ground Round
1 medium Onion -- finely chopped
1 Jalapeno Pepper --
Seeded and minced
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

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

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