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Hot Beef Dip Recipe

This appetizer comes from "Lone Star State" cook Sonja Hanks of Snyder, Texas. A busy science teacher, Sonja finds ground beef always fits her schedule.

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16-20 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound ground beef
2/3 cup chopped onion
1/2 cup chopped green pepper
3 to 4 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 teaspoon sugar
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
Tortilla chips

Directions

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink. Add the tomato sauce, ketchup, sugar, oregano and pepper; simmer for 10 minutes.
Remove from the heat and stir in cheeses until melted. Transfer to a fondue pot or chafing dish; serve warm with tortilla chips. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 each) equals 90 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 155 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Hot Beef Dip published in Taste of Home June/July 1995, p17