Enchilada Bean Dip With Corn

• 29 ounces Ro-Tel tomatoes
• 1 lb extra lean ground beef
• 16 ounces refried beans
• 1 tablespoon chili powder
• 15 1/4 ounces whole kernel corn, well drained
• 3 ounces mozzarella cheese
• 3 ounces cheddar cheese
• tortilla chips
• cilantro or green onion
• sour cream

1. Preheat oven to 350.
2. Drain tomatoes and set aside.
3. Heat a large skillet over medium-high heat.
4. Brown beef, stirring frequently.
5. Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
6. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
7. Place in shallow 2 1/2 quart baking dish.
8. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
9. Bake 8 to 10 minutes or until cheese is melted.
10. Garnish with cilantro and sour cream.
11. Serve warm with tortilla chips.

rotel, extra lean ground beef, beans, chili powder, kernel corn, mozzarella cheese, cheddar cheese, tortilla chips, cilantro, sour cream

Taken from www.food.com/recipe/enchilada-bean-dip-with-corn-493876 (may not work)