My "famous" chili dip

Quick easy dip or meal. My husband loves it, so it's gotta be good!!!!
Photo by Samantha S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs. ground beef or turkey

  • 6

    plum tomatoes, seeded & chopped

  • 1

    can black beans, drained & rinsed

  • Scallions, chopped

  • Cilantro, chopped

  • Sour cream

  • Mexican blend shredded cheese

  • Chili seasoning packets, no more than 1 per lb. of meat (I use French's Chili-O)

  • Chili powder, paprika, minced onions or onion powder (if desired-see recipe)

  • Water

Directions

In large fry pan brown meat, drain. Add meat back to pan over medium heat. Add chili seasoning packets, one at a time, and taste as you go (we don't like too much of the packet because of salt content, so we substitute with some of the other spices listed in the ingredients above). Add water, about 1/2 C. per lb. of meat (1 1/2 C. in this case). Bring to a boil, then simmer uncovered about 8 minutes. If most of the water has been absorbed, add more after the simmering but try not to dilute the meat mixture. If you do, just add more of the seasoning packet or the extras spices as shown. Keep meat mixture slightly loose. While still over low heat setting add beans & tomatoes. Stir well, let sit about 1 minute to heat through. Add scallions & cilantro, stir well. Add anywhere from 3-6 LARGE heaping tablespoons of sour cream to pan and stir very well. Add shredded cheese to the pan in a layer to cover the meat, and stir very well. Meat mixture should tighten up a bit and not be soupy. Remove from heat. Serve with sturdy tortilla chips or over rice. Add extra scallions, cheese & cilantro as a garnish. ***For the scallions, cilantro, sour cream & cheese, you can add as little or as much as you like, these are just the round-about measurements that I go by.

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