Beef Enchilada Dip

fromvalerieskitchen.com

Sandra Lee

1 pound 90% lean ground beef

15 ounce can mild red enchilada sauce, (I use Hatch brand)

2 teaspoons Homemade Taco Seasoning Mix, (or a store-bought blend)

16 ounce can pinto or black beans, rinsed and drained

4 ounce can diced green chiles, drained

2 cups shredded cheese, divided (I used sharp cheddar and Monterey Jack)

subheading: OPTIONAL TOPPINGS:

2.25 ounce can sliced olives, drained

3 green onions, thinly sliced

1 roma tomato, diced

2 tablespoons chopped cilantro

3 tablespoons sour cream

Directions at fromvalerieskitchen.com

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