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Layered Mexican Dip with Nacho Chips and Cold Veggies

Layered Mexican Dip with Nacho Chips and Cold Veggies
Prep Time
20 min
Yields
4 servings

 

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ingredients

1
lb(s) / 450 g extra lean ground beef
2
tsp chili powder
1
tsp cumin powder
2
tsp onion flakes
Pinch of cayenne (optional)
½
cup ketchup
½
cup water
2
cup grated Tex Mex cheese (for 4 servings)
1
can of Stagg Chili-Vegetable Garden (14 oz / 398 mL)
1
pkg 1-450 g package assorted washed and chopped veggies for dipping (from the produce dept)
Ranch dip or your favorite dressing for dipping
Tortilla chips or pita bread
Optional; salsa, sour cream and guacamole (for dipping)
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directions

Step 1

Set oven to 375°F (190º C)

Step 2
Step 3

Brown beef at med-high in a large non-stick fry pan. Add spice and stir.

Step 4
Step 5

When meat is no longer pink add ketchup and water and stir to combine.

Step 6
Step 7

Simmer until thickened and remove from heat.

Step 8
Step 9

Layer the following, in individual oven safe bowls, in this order; 1/3 cheese, 1/2 meat mixture, all of veggie chili.

Step 10
Step 11

Layer again with remaining ingredients in this order; 1/3 cheese, meat mixture, 1/3 cheese.

Step 12
Step 13

Place in hot oven.

Step 14
Step 15

Set timer for 20 minutes.

Step 16
Step 17

Rinse veggies in a colander and serve with your favorite dip or dressing.

Step 18
Step 19

Scoop baked dip out with baked tortilla chips or pita.

Step 20

Rate Recipe

My rating for Layered Mexican Dip with Nacho Chips and Cold Veggies
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