6 - 8 Servings (About 3½ cups)
Prep Time: 5 Minutes. Cook Time: 20 Minutes.
When I was in college, we used to melt cheese and chili in the microwave on movie nights. I re-created my college junk-food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version.
It's so good-seriously, I need to step away from the tortilla chips.
1 pound ground sirloin beef
1 packet taco seasoning
One 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
Tortilla chips, for serving
In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa . Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low.
Stir in Cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.
This recipe is also featured in my cookbook!