Time: 20 min.
Complexity: easily
Servings: 6 - 8

This appetizer tastes like a juicy beef cheeseburger with melting cheese and fresh vegetables, making it a perfect treat for parties or while watching a sports game. It's a great way to avoid making too many burgers for a crowd! Ground beef is simmered in a cheese sauce, then the dip is topped with grated cheese and then toasted in the oven before serving. Serve with traditional cheeseburger toppings: thinly shredded iceberg lettuce, tomato slices, pickles, and sauce. Scoop the dip with pita chips and enjoy.

Ingredients:

• 450 g of ground beef
• 1 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 tbsp tomato paste
• 0.5 tsp garlic powder
• 1 jar (425 g) salsa con queso (cheese salsa)
• 1/3 cup low-fat cream (10%)
• 1 tbsp. grated yellow cheddar
• 1/4 cup mayonnaise
• 2 tablespoons pickled cucumber relish
• 2 tbsp ketchup + extra for serving
• Sliced ​​onion, pickle slices, thinly shredded iceberg lettuce, diced tomato and mustard, for topping
• White tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, cheese sauce, cheddar cheese, tomato paste, ketchup, cream, vegetable relish, tomatoes, iceberg lettuce, garlic powder, pita chips

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Preparation:

Step 1
• Preheat oven to grill mode.
Step 2
• Heat a medium cast-iron skillet over medium heat and add olive oil. When the oil is hot, add the ground beef and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the onion and cook until the onion is soft and the beef is cooked through, 7-8 minutes.
Step 3
• Push everything to the sides of the pan to create a clear space in the center, add the tomato paste, and cook for a minute. Sprinkle with garlic powder and stir to coat. Stir in the salsa and cream.
Step 4
• Bring to a boil and cook, stirring to distribute evenly, about 1 minute.
Step 5
• Sprinkle the center of the dip with cheddar, leaving a small border around the edges. Broil in the oven until the top of the dip is bubbly and browned in spots, 1 to 2 minutes.
Step 6
• Combine mayonnaise, relish, and ketchup in a small bowl. Season with salt and pepper to taste.
Step 7
• Sprinkle with onions and pickles, top with a mound of shredded lettuce and tomatoes, and drizzle with mayonnaise, ketchup, and mustard. Serve with tortilla chips for dipping.

Votes: 1

Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)