Beef and Ancho Chile Cheese Dip

• 1 lb lean ground beef
• 1 tablespoon dried ancho chile powder
• salt
• 12 teaspoon dried marjoram
• 1 (15 1/2 ounce) canseasoned chili beans
• 1 (10 ounce) candiced tomatoes with green chilies and their juice (Rotel)
• 2 cups crumbled queso fresco or 2 cups feta cheese, divided
• tortilla chips
• cracker
• bread
• freshly cut vegetables

1. Preheat oven to 350; coat a 1 1/2 quart casserole with cooking spray.
2. In a big nonstick skillet; cook the beef over medium heat, stirring to separate the clumps of meat, until no pink remains, about 10 minutes.
3. In a big bowl, combine the cooked beef with chile powder, salt to taste, marjoram, chili beans, tomatoes/green chiles and their juice and 1 cup of cheese.
4. Spread out into prepared casserole and sprinkle the remaining cup of cheese evenly over the top.
5. *At this point, you can refrigerate dip for up to 1 day, just add an extra 5 minutes to baking time.
6. Bake, uncovered, until the cheese is melted, about 20-25 minutes.
7. Serve hot with tortilla chips, crackers, bread, or freshly cut vegetables.

lean ground beef, chile powder, salt, marjoram, canseasoned chili beans, tomatoes, queso fresco, tortilla chips, cracker, bread, vegetables

Taken from www.food.com/recipe/beef-and-ancho-chile-cheese-dip-409829 (may not work)