Dip - Hot Mexican Dip

By á-47

Ingredients

• 1 lb. lean ground beef
• 1 med. onion, finely chopped (1 cup)
• 1 3/4 cups mild picante sauce - or - 1 14 1/2 oz. can Mixican-style diced tomatoes
• 1 4-oz. can chopped green chilies
• 1 cup water (divided)
• 1 pkg. (2.75 oz.) country gravy mix
• 8 oz. Mixican-flavored pasteurized prepared cheese product, cubed
• 1 tea. ground cumin
• 1 tea. finely chopped jalapeno

Details

Servings 4

Preparation

Step 1

In 4 qt. saucepan or Dutch Oven, cook and stir ground beef and onion until beef is browned; drain.

Add picante sauce, green chilies and 1/2 cup water; heat to boiling.

Meanwhile, dissolve gravy mix in 1/2 cup cool water; stir into boiling mixture until slightly thickened. Reduce heat to low; stir in cheese until melted. Stir in cumin and jalapeno peppers. Heat through.

Serve warm with Frito scoops or tortilla chips