Ingredients
The following ingredients have 4 Servings
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons ranch dip mix (from 1-oz package)
- 1 lb ground beef (at least 85% lean)
- 1/2 cup chopped onion
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 2 cups Fritos™ corn chips (about 4 oz)
- 3 tablespoons sliced green onions
Instruction
- In small bowl, stir cream cheese, sour cream and dip mix until completely combined. Set aside.
- In 12-inch skillet, cook beef and 1/2 cup onion over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain. Stir in beans, tomatoes, green chiles, chili powder, cumin and salt. Heat to simmering; reduce heat, and simmer 6 to 8 minutes or until slightly thickened. Reduce heat to medium-low.
- Spoon rounded tablespoons cream cheese mixture into skillet, forming cheese pockets. Top with Cheddar cheese; cover and cook 8 to 10 minutes or until cheese is melted and cheese pockets are heated through.
- Top with corn chips and green onions.
