HOT AND BUBBLY TACO DIP

2, 8-ounce packages cream cheese, softened

2 tablespoons olive oil

1 onion, chopped

1 jalapeño, chopped

1 small red bell pepper, chopped

1 small green pepper, chopped

2-pounds lean ground beef

2 packets taco seasoning

1 cup frozen corn, thawed

1, 16-ounce jar medium spicy salsa

2 cups shredded cheddar cheese

¾ cup scallions, chopped

1¼ cup tomatoes, chopped

1 small can sliced black olives

¼ cup cilantro, chopped

Tortilla chips

Sour cream (optional)

Spread cream cheese evenly in the bottom of a 9″ x 13″ baking dish.

Heat the olive oil in a large deep skillet over medium high heat and add onion and all of the chopped peppers.  Sauté until soft and fragrant.  Add hamburger and taco seasoning and cook until hamburger is cooked through, breaking it up with the spatula.

Drain excess grease out of the pan and spread the meat mixture into the baking dish on top of the cream cheese.

Top the meat mixture with the salsa, followed by corn, cheese, scallions, tomatoes, and black olives.  Gently mix these together with your fingers on top of the casserole.

Bake at 400° for 45 minutes or until hot and bubbly.

Sprinkle chopped cilantro on top and serve with tortilla chips.

Go for a 10 mile walk in a vain attempt to work it off.  Any leftovers are delicious tossed with hot pasta!  Warm them up in the microwave first and then just toss with the pasta the dip makes the most delicious sauce!!

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