Here’s another take on a taco dip – using faux ground beef and Hatch valley salsa.
- 1 pkg Beefless Ground Beef
- 1 pkg Cream Cheese
- 1/2 jar Hatch Valley Salsa
- 1 cup Shredded Mexican Blend Cheese
In skillet or pot, heat beefless beef. Add cream cheese, salsa, and half the shredded cheese. Place in oven-proof container, sprinkle remaining shredded cheese on top and bake at 350º about 20 minutes or until hot and bubbly.
Serve with Organic Corn Chip Dippers or your favorite tortilla chip.