Wednesday, November 14, 2012

Hot and Cheesy Enchilada Skillet Dip - WTF and WOW Recipe Wednesday


Cheesy Enchilada Skillet Dip

1 pound lean ground beef
1 large onion, chopped
2 ½ cups salsa
1 can (15 ounces) black beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
1 tbs reduced-sodium taco seasoning
¼ ground cumin
1 small can of drained corn, or about 1 ¼ cups frozen corn
¼ cup sour cream
2 cups shredded Mexican cheese blend
Tortilla chips

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in salsa, beans, corn, sour cream, taco seasoning, salad dressing and cumin.  Spoon a generous layer of meat mixture on bottom of iron skillet.  Sprinkle with grated cheese.  Layer with more of the meat mixture and cheese.  Repeat as many layers as you like.  The last and final layer should be a healthy dose of grated cheese.  Bake at 375 degrees until the dip is hot and bubbly.

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