Enchilada Bean Dip With Corn - cooking recipe

Ingredients

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

Preparation

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