After watching this creation of deliciousness (word?) I had to make it. I have since made this close to 6-7 times now. My husband loves it, and it usually gets gobbled up wherever I take it. I kid you not, Joey's nachos will make you famous!
Here is the recipe: (source)
1 8 ounce package Philadelphia cream cheese, room temperature
1 Tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
¼ cup Heinz chili sauce
1 Tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup shredded sharp cheddar cheese
Serve with tortilla chips (Joey likes the scoop-able type)
1. Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature.
2. Preheat oven to 350°. Spread cream cheese evenly over the bottom of a 10” ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes.
3. Serve with any/all optional toppings and chips.
This recipe was copied from Key Ingredient.com
As you can see in the picture above, I turned this recipe into two separate 8 x 8 pans. We ate one and froze the other for an event a few days later.
Unfortunately I do not have a picture of the final cooked product. All I could think about at this point was getting this delicious dip into my mouth. (wink)
Hope you enjoy this as much as we do!