1 tbsp. olive oil
½ lb ground beef, (or substitute turkey or chicken)
2 tsp cumin
1 tsp chili powder
1 tsp salt
¼ tsp pepper
8 fl oz cream cheese, softened
1 cup sour cream
1½ cup Mexican Blend cheese, shredded
1½ cup Pepper Jack cheese, shredded
½ cup tomatoes, diced, drained
½ cup black olives, sliced
½ cup pickled jalapeños, chopped, (adjust amount according to your level of spicy preference)
¼ cup fresh cilantro, chopped
2 tbsp. green onions, sliced
Heat oil in a large saucepan over medium-high heat. Add ground beef, cumin, chili powder, salt, and pepper.
Cook breaking the meat apart with a spoon, until it’s crumbled and browned, about 6 to 7 minutes. Drain and transfer meat mixture to a plate.
Return saucepan to medium heat and add cream cheese, sour cream, Mexican Blend cheese, and Pepper Jack cheese. Stir until melted. Stir in the tomatoes, black olives and jalapeños until combined.
Stir in the beef mixture and cilantro and heat through. Top with green onions.
Serve immediately with tortilla chips.
Sugar: 3g
:
Calcium: 378mg
Calories: 419kcal
Carbohydrates: 4g
Cholesterol: 106mg
Fat: 37g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 2g
Potassium: 262mg
Protein: 18g
Saturated Fat: 19g
Sodium: 967mg
Trans Fat: 1g
Vitamin A: 1284IU
Vitamin C: 3mg
