Ingredients
Main Ingredients
- 1 pound ground beef
- 16 oz can refried beans
- 8 oz cream cheese
- 1 cup sour cream
- 4 oz can diced green chilies, mild
- 3 tablespoons Chugwater Chili Seasoning or Chugwater Chili Hot Chili Seasoning
- 3 cups Fiesta cheese blend
Optional
- 1/4 onion, diced
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef until fully browned. Add the diced onion if using and sauté until the onion turns translucent. Stir in 2 ½ tablespoons of Chugwater Chili Seasoning, ensuring the meat is evenly coated with seasoning.
- Mix the dip base: In a mixing bowl, combine the refried beans, remaining ½ tablespoon of Chugwater Chili Seasoning, cream cheese, sour cream, diced green chilies, and the seasoned ground beef. Mix thoroughly to create a uniform creamy mixture.
- Bake the dip: Transfer the bean and beef mixture into a baking dish and cover it. Bake at 375°F (190°C) for 30 minutes until the center is heated through and the mixture is hot.
- Add cheese and finish baking: Remove the cover and sprinkle the Fiesta cheese blend evenly over the dip. Return to the oven and bake until the cheese has melted and is bubbly, approximately 5-10 minutes.
- Serve: Take the dip out of the oven and let it cool slightly. Serve warm with crackers or chips for dipping.
Notes
- Adjust chili seasoning according to spice preference.
- You can substitute the Fiesta cheese blend with any shredded Mexican cheese blend available.
- For a milder dip, use mild diced green chilies; for more heat, opt for hot chilies.
- This dip can be prepared in advance and baked just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
