Even the biggest appetites are no match for this beefy appetizer. Set a big basket of tortilla chips next to the slow cooker and let your guests dig right in.
—PAT HABIGER SPEARVILLE, KS
PREP: 25 MIN. • COOK: 2 HOURS • MAKES: 8 CUPS
2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
2 packages (8 ounces each) cream cheese, cubed
2 cans (8 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 cup grated Parmesan cheese
1/2 cup ketchup
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
Tortilla chips
1. In a large skillet, brown the beef, onion and jalapeno until the meat is no longer pink, breaking up the meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in the cream cheese, tomato sauce, chilies, Parmesan cheese, ketchup, garlic, chili powder and oregano.
2. Cover; cook on low for 2-3 hours or until heated through. Stir; serve with tortilla chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.