Hot Taco Dip

Recipe and photo courtesy of HowtoBurnWater.com

Course Appetizer

1 ¼ lbs lean ground beef
½ tsp salt
2 tsps oil
1 onion, diced
1 jalapeno, finely diced
1 red bell pepper, finely diced
3 garlic cloves, finely minced
2 Roma tomatoes, diced
1 1 oz packet Taco seasoning
1 8 oz package cream cheese
½ cup sour cream
2 cups Mexican cheese, half for the mixture & half for the top of the dip
1/2 tsp chipotle chili powder
1/4 tsp paprika
Cooking spray
Garnish: Diced tomatoes, sliced black olives, sliced pickled jalapeno, avocado, or shredded lettuce (optional)
Tortilla chips

Wash hands with soap and water.
Preheat the oven to 375°F.
Scrub onion and garlic with a clean vegetable brush under running water. Gently rub red bell pepper, jalapeno, tomatoes and any fresh garnishes under cold, running water.
Lightly spray an oven-proof skillet or an 8x8” baking dish.
In a medium pan over medium-high heat, add the oil. Season the ground beef with salt and add to the pan. Cook the beef until it reaches 160°F on a food thermometer.
Wash hands with soap and water after handling raw ground beef.
Once the ground beef is browned, reduce the heat to medium. Then add the onions, red bell pepper, and jalapeno.
When the onions and peppers have started to soften (about 5-7 minutes), add the garlic and cook for another 2 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes.
Sprinkle the taco seasoning over the meat mixture and stir together. Cook 1-2 minutes.
Remove from the heat and stir in the cream cheese, sour cream, and 1 cup of the Mexican cheese mix.
Transfer to the greased baking dish. Top with the remaining 1 cup of cheese, chili powder, and paprika.
Cook in the oven for about 20-30 minutes until the dip reaches 165°F on a food thermometer.
Garnish as desired and serve with chips.
*You can add other ingredients to the meat mixture, like black or pinto beans or frozen corn.
* This mixture also makes a great filling for quesadillas.