8ouncescream cheeseroom temperature or close to it!
4ouncesgreen chili peppers
1.5cupsmild or hot chunky salsa
16ouncecan chili with beans
2cupsshredded cheddar cheese
jarred jalapenos and avocados for toppingoptional
Preheat oven to 350 degrees.
In a large skillet, brown ground beef and onion over medium heat, breaking up the meat as it cooks. Drain and return to pan.
Add green chilis (4 ounce can), chunky salsa (1.5 cups), chili with beans (16 ounce can) and taco seasoning (one Tbsp) to the pan and simmer on low for 10 minutes. Remove from heat and let stand for 5 minutes.
In the meantime, spread cream cheese (one 8 ounce block), on the bottom of a pie pan or medium sized casserole dish.
Cover the cream cheese spread with the ground beef mixture. Sprinkle with shredded cheddar cheese (2 cups).
Cover with foil and heat in the oven until cheese is melted and edges begin to bubble, 5-10 minutes. Remove from oven, uncover, and let stand 5 minutes before serving. It will be hot!
Serve with tortilla chips.
This can be assembled ahead of time and refrigerated. Remove from the fridge 20-30 minutes beforehand and add 10 minutes or so to the cooking time.