Cowboy Beefy Cheese Dip` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Ground Round,
1 medium: Onion, finely chopped
1: Jalapeno Pepper --,
Seeded and minced,
Or,
1 can: , (4 Oz) Green Chili Peppers,
Chopped, drained
1 Clove: Garlic, minced
1 can: , (15 Oz) Stewed Tomatoes,
Chopped, undrained
1 tsp: Dried Oregano,
1 tsp: Worcestershire Sauce,
1 Jar: Processed Cheese,
Spread, Cheese Whiz
Tortilla Chips, for
Dipping,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp