Recipe for Cowboy Beefy Cheese Dip


8 oz ground round
1 medium onion -- finely chopped
1 jalapeno pepper --
1 seeded and minced
1 or
1 can (4 oz) green chili peppers,
1 chopped -- drained
1 clove garlic -- minced
1 can (15 oz) stewed tomatoes,
1 chopped -- undrained
1 teaspoon dried oregano
1 teaspoon worcestershire sauce
1 jar processed cheese
1 spread (cheese whiz)
1 tortilla chips


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

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