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Cheesy Beef Taco Dip
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2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
1 pound process cheese (Velveeta), cubed
1 pound pepper Jack cheese, cubed
1 jar (16 ounces) taco sauce
1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips
In a large skillet, cook the beef, onion and green pepper over medium heat until
meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes,
mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve
warm with tortilla chips.
Yield: 10 cups.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |