Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 32 oz refried beans (two 16 oz cans)
  • 1 oz taco seasoning packet
  • 8 oz diced green chiles (two 4 oz cans), undrained
  • 1 lb lean ground beef, browned and drained
  • 2 cups Monterey Jack cheese, freshly shredded
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh cilantro, finely chopped
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Brown the beef. Sizzle 1 lb lean ground beef in a skillet over medium high heat until no pink remains and it is crumbly.
  2. Drain the fat. Remove the skillet from heat and carefully drain all excess grease.
  3. Mix the cream base. In a medium bowl, stir together 8 oz softened cream cheese and 1 cup sour cream until the mixture is completely smooth.
  4. Incorporate the flavors. Fold in 32 oz refried beans, 1 oz taco seasoning, and 8 oz diced green chiles (with their liquid).
  5. Add the protein. Stir the browned beef into the bean mixture until evenly distributed throughout.
  6. Layer the dish. Spread the mixture into an ungreased 9x13 inch baking dish, smoothing the top with a spatula.
  7. Create the cheese blanket. Sprinkle 2 cups Monterey Jack and 2 cups sharp cheddar over the top until the beans are completely covered.
  8. Bake the dip. Place in a 350°F (180°C) oven for 25 minutes until the cheese is bubbly and the edges are golden.
  9. Garnish and serve. Sprinkle with 1/4 cup cilantro and 3 stalks sliced green onions while the cheese is still hot.