Hot Cheesy Taco Dip
Recipe courtesy of Chef Doreen Fang
2 tablespoons canola oil
¾ cup onions, small dice
1 pound ground beef
7 ounce can green chilies, diced, drained well
1 package taco seasoning
¾ cup water
10 ounce can Rotel with habaneros, drain well
½ cup green onions, finely chopped
3 pounds cream cheese, cubed
1 ½ cup Mexican cheese blend, shredded
1 Roma tomato, small dice
2.25 ounce can olives, sliced
¼ cup green onion, finely chopped
In a large pan over medium high heat add the oil, wait until oil is hot then add the onions, quickly sautéing for a few minutes until softened and slightly browned. Add ground beef, breaking it up into crumbles and allow the meat to brown and cook. Add the green chilies, stir and sauté for an additional few minutes. Stir in the taco seasoning, mix well and add water, continue to stir until all the powder has been dissolved. Allow to come to a simmer and cook for an additional 3-5 minutes or until most of the liquid has evaporated. Add the Rotel, stir to combine, cook for an additional minute or two, then add the ½ cup of green onions, stir to combine and cook an additional minute or two.
Add the cream cheese and continue to stir until all of the cream cheese has melted and is smooth, make sure there are no chunks of cream cheese. Continue to stir, taste to see if you need any additional seasoning of salt and pepper. Bring to a simmer, cheese will be smooth and bubbly.
Pour into a large heat proof serving dish. Top with grated cheese, tomatoes, olives and green onions.
Serve immediately with tortilla chips.
*This can be made the day before. To re-heat, put the cheese mixture in a large sauté pan and warm over medium heat, stirring occasionally until cheese is smooth, creamy and bubbly.
Enjoy!! And may the best team win!