Ingredients
For the Dip:
- 1/2 lb. (225g) lean ground beef (it's less greasy than regular beef)
- 1 Tablespoon (15ml) olive oil
- 4 green onions , chopped
- 7 oz. (198g) canned diced green chilis
- 2 Tablespoons (30ml) chili powder
- 2 teaspoons (10ml) ground cumin
- 1 teaspoon (5ml) paprika
- 1 jalapeño , minced (or to taste)
- 1 cup (240ml) mayonnaise
- 8 oz. (226g) cream cheese
- 1/2 teaspoon sea salt , or to taste
- 8-12 oz. (226-340g) shredded cheddar cheese, divided
- Serve with tortilla chips or crackers
For the Jack-O-Latern Face:
- 3 Tortilla chips , preferably blue tortilla chips for eyes and nose
- Jalapeño , for stem
- sliced black olives , for teeth
Instructions
- Pre-heat oven to 375°F. Set aside about 1/2 cup shredded cheddar cheese, which is for the topping. Remaining cheese is for the dip.
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Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
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Add mayo, cream cheese, salt and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
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Transfer dip to a round 8-inch baking dish. Top with remaining cheddar cheese.
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Bake for 10-15 minutes or until the top layer of cheese is melted and dip is bubbly.
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Make jack-o-lantern face by using 3 tortilla chips: two for the eyes, one for the nose. Lay black olives to make the teeth and add jalapeño stem on top. Serve with tortilla chips.
source: https://bestrecipebox.com/beef-taco-dip/