Mexican Dip

  • 1 lb ground sirloin
  • 1 small onion finely chopped
  • 1 tablespoon minced garlic
  • 1 can Rotelle diced tomatoes and green chilies
  • 1 can refried beans
  • 2 packages mexican mix shredded cheese (cheddar/colby/monterey jack)
  • 1 pkg cream cheese
  • 1 cup sour cream
  • 2 pkg Old Elpaso Taco Seasoning
  • 1 pkg Old Elpaso “Hot & Spicy” Taco Seasoning
  • Chili Powder/Tabasco to taste
  • Jalapeno Peppers if desired

Preheat oven to 350

In large skillet, brown ground sirloin, onion & garlic. Add tomatoes and refried beans, stir and bring to a boil. Add the 3 packages of Taco Seasoning. Stir. Lower heat and simmer 10 minutes. Add cream cheese and stir until smooth. Add 1 pkg of shredded cheese and stir until melted. Add Sour Cream and stir until smooth. Taste. If not spicy enough, add several drops of Tabasco sauce and/or chili powder. Spray large caserole dish with non-stick cooking spray. Pour mixture into casserole. Top with 2nd package of shredded cheese and sliced Jalapeno peppers if desired. Bake at 350 for 20-30 minutes until bubbly. Serve with Scoops tortilla chips or as a base for Tacos.


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