INGREDIENTS
1 small onion
¾ lb 90% lean ground beef
2 garlic cloves, divided
2 tbsp Chipotle Rub
1 jalapeño pepper, seeded and cut into chunks
¼ cup fresh cilantro leaves
¾ cup grape tomatoes (about 4 oz)
8 oz Monterey Jack cheese blend, grated (2 cups), divided
1 can (9 oz) bean dip
Tortilla chips
DIRECTIONS
Preheat the oven to 450°F. Cut the onion into chunks. Process the onion in the Manual Food Processor until finely chopped. Place the ground beef into the Rockcrok® Casserole. Add half of the chopped onion, 1 garlic clove pressed with Garlic Press and rub.
Cook, uncovered, over medium heat for 8–10 minutes, using the Mix 'N Chop to break the beef into crumbles. When the beef is no longer pink, drain (if necessary).
Meanwhile, add the remaining garlic, jalapeño, and cilantro to the processor bowl, and process until coarsely chopped. Add the tomatoes and process until salsa is the desired consistency. Drain the salsa.
Remove the casserole from the heat. Top the beef with half of the cheese. Spread the bean dip over the beef mixture. Top with salsa and the remaining cheese.
Bake, uncovered, for 15–17 minutes, or until the cheese is melted and the dip is hot. Serve with tortilla chips.