Beef And Ancho Chile Cheese Dip

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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
• tortilla chips
• cracker
• bread
• freshly cut vegetables

Recipe

• 1 preheat oven to 350°; coat a 1 1/2 quart casserole with cooking spray.
• 2 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.
• 3 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.
• 4 spread out into prepared casserole and sprinkle the remaining cup of cheese evenly over the top.
• 5 *at this point, you can refrigerate dip for up to 1 day, just add an extra 5 minutes to baking time.
• 6 bake, uncovered, until the cheese is melted, about 20-25 minutes.
• 7 serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.