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Ingredients
- 3 /4 pound ground beef
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 envelope taco seasoning
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
- 1 can (4 ounces) chopped green chilies
- 8 ounces pepper jack cheese, cubed
- 4 ounces process cheese (Velveeta), cubed
- 4 ounces cream cheese, softened, cubed
- 1 package (12 ounces) tortilla chip scoops
- 2 cups shredded Mexican cheese blend
- Sour cream and pickled jalapeno slices
- Originally published as Cheesy Philly Dip in Simple & Delicious December/January 2013
Preparation
Step 1
Directions
In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir for 5-7 minutes or until thickened.
Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
Bake at 375° for about 5 minutes or until heated through. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.
Prep: 40 min. Bake: 5 min./batch