Categories: Appetizers, Casserole, Ground Beef, Tex-Mex

Ingredients

• 1 lb lean ground beef
• 1 tablespoon dried ancho chile powder
• salt
• 1/2 teaspoon dried marjoram
• 1 (15 1/2 ounce) can seasoned chili beans
• 1 (10 ounce) can diced tomatoes with green chilies and their juice (Rotel)
• 2 cups crumbled queso fresco or 2 cups feta cheese, divided
• Dippers:
• tortilla chips
• cracker
• bread
• freshly cut vegetable

Directions

1. Preheat oven to 350°; coat a 1 1/2 quart casserole with cooking spray.

2. In a big nonstick skillet; cook the beef over medium heat, stirring to separate the clumps of meat, until no pink remains, about 10 minutes.

3. In a big bowl, combine the cooked beef with chile powder, salt to taste, marjoram, chili beans, tomatoes/green chiles and their juice and 1 cup of cheese.

4. Spread out into prepared casserole and sprinkle the remaining cup of cheese evenly over the top.

5. *At this point, you can refrigerate dip for up to 1 day, just add an extra 5 minutes to baking time.

6. Bake, uncovered, until the cheese is melted, about 20-25 minutes.

7. Serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.

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