Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.Stir the picante sauce, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted.Spoon the beef mixture into a medium bowl. Sprinkle with the tomatoes, onion, olives and pepper and top with the sour cream, if desired. Serve with the tortilla chips.
0.5 pound ground beef1.5 teaspoons chili powder1 cup Pace® Picante Sauce4 ounces (1/2 of an 8-ounce package) cream cheese, cut into pieces0.5 cup shredded Cheddar cheese (about 2 ounces)2 tablespoons diced tomatoes2 tablespoons sliced green onion2 tablespoons sliced pitted black olives2 tablespoons seeded sliced jalapeño pepper2 tablespoons sour cream18 ounces (1 bag) tortilla chips
Our recipe for Tortellini en Brodo is perf...
Toasted Italian bread slices make the perf...
Here's a tasty way to jazz up ordinary bak...
Finger food for breakfast? You bet! Th...