Beef Dip

Culinary Tools:

  • 10½-inch Skillet
  • Chef’s Knife
  • Slotted Spoon (6-piece Kitchen Tool Set)
  • 2-quart Mixing Bowl


  • 1½ pounds ground beef (95% lean)
  • 1 cup large yellow onion, chopped
  • 8 cloves garlic, chopped
  • 1 tablespoon Serrano peppers, chopped and seeded
  • 2 tablespoons ground ancho chili powder
  • 1 tablespoons chili powder (American chili)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves, crushed
  • ½ teaspoon salt
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (14 to 14½ ounce) can ready-to-serve fat-free beef broth
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 6 tablespoons “añejo” cheese, crumbled
  • 1 cup Crunchy Tortilla Strips


With the Chef’s Knife, chop onions, garlic and Serrano peppers. Preheat the 10½-inch Skillet at medium-high heat for 3 minutes. Add ground beef and brown from 5 to 7 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from skillet with Slotted Spoon and place it in 2-quart Mixing Bowl. Pour off drippings.

In the same skillet, add onion and garlic; cook and stir 3 minutes. Add chili powders, cumin, oregano, and salt; cook and stir 2 minutes.

Return beef crumbles to skillet. Add tomatoes, broth, tomato sauce, adobo sauce, and chipotle peppers. Cover and leave Redy-cook valve open. When the valve whistles, reduce heat to low and close valve; let it simmer for 15 minutes. Uncover skillet; continue simmering 10 minutes or until thickened to desired consistency. Serve topped with cheese and Crunchy Tortilla Strips.