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