PARTY SIZE MEAT, BEAN & CHEESE DIP

PARTY SIZE MEAT, BEAN & CHEESE DIP image

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 15

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4 pound(s) ground round or lean ground beef
1 tablespoon(s) cumin
5 clove(s) garlic minced
4 can(s) refried beans (16 oz)
2 can(s) diced tomatoes with green chilies 10 oz. drained
1 large can black olives, drained & chopped
4 package(s) taco seasoning mix
1 pound(s) shredded sharp or mild cheddar cheese
1 pound(s) shredded monterey jack cheese
1 jar(s) medium or mild salsa (1 lb 8 oz.)
- garnish 6 sweet mini peppers assorted colors
ACCOMPANIMENTS
- chopped green onions, jalapeno peppers(optional)
- chunky salsa, sour cream
3-4 package(s) tortilla chips

Steps:

PRE HEAT OVEN TO 350 DEGREES F. Spray a 9X15 size baking dish with cooking spray and set aside till needed.
Add ground Round to a large pot, add cumin, minced garlic and taco seasoning packets. Cook over medium high heat, and stir as ground beef begins to cook. When completely cooked, drain excess liquid in a colander or strainer. set aside till needed.
Next Line prepared dish with 2 cans of the refried beans. I slice mine then place the rounds in the dish and using a spatula, press down on them to bring them together to cover the entire bottom.
Next drain 1 can of tomatoes, then sprinkle over the beans. then chop the black olives and add along with tomatoes. Then top that with half of the salsa.
Now add a good portion of the cooked ground meat, be generous, then press down on it with hand, so you can top it with shredded cheeses. Repeat till you have used all of the ingredients.
Top the top layer with meat, and then add a generous amount of the shredded cheeses. Place the sweet peppers into the casserole, and then bake.
Place dish on a large cookie sheet to catch any potential drips while cooking. Then place in oven and bake for 35 to 40 minutes or until cheese is hot and bubbly. Remove from oven and serve while still hot with the accompaniments.