Ingredients
Method
Preparation
- Heat a large skillet over medium-high and add the minced meat. Brown it until mostly cooked and you hear a steady sizzle.
- Drain off excess fat so the final dip isn’t greasy.
- Add the cubed onion and minced garlic to the skillet and cook for about 5 minutes until the onion turns translucent.
- Stir in the canned tomatoes with green peppers, tomato sauce, chili powder, cumin, and salt and pepper; let it form a bright red sauce.
- Bring the mixture to a gentle simmer and let it cook for 10 minutes until it thickens slightly and the spices bloom.
- Preheat the oven to 375°F and stir in the grated cheddar and sour cream; mix until the cheese melts and the dip looks creamy.
- Transfer the mixture into an oven-safe dish and top with jalapeno slices if desired.
- Bake for 15 minutes until the top bubbles and the edges get slightly golden. Serve hot.
Notes
Time-saver: Brown meat while you chop onions to save 5 minutes. Common mistake + fix: If your dip becomes greasy, spoon off surface fat after browning and before adding tomatoes. Simple variation: Add smoked paprika or a splash of hot sauce for a smoky kick.
