INGREDIENTS:

• 1 Lb. Ground Beef

• 6 Oz. Tomato Paste

• 1 Cup Water

• 1 Tsp. Garlic Powder

• 2 Tsp. Chili Powder

• 1 Tsp. Cumin

• 1/4 Tsp. Salt

• 4 Oz. Chopped Green Chiles

• 4 Oz. Cream Cheese

• 15 Oz. Can Kidney Beans – drained & rinsed

• 1 1/2 Cups Shredded Cheddar Jack Cheese

• Fresh Chopped Parsley

DIRECTIONS:

Preheat oven to 375°F In oven safe skillet over medium heat, brown ground beef. (Tip: I use a potato masher to crush the ground beef into tiny pieces) Drain excess fat, return to skillet and reduce heat to medium/low. Add tomato paste, water, garlic powder, chili powder, cumin, salt and green chiles. Simmer for 10 minutes while stirring occasionally. Stir in cream cheese until incorporated. Add kidney beans and top with shredded cheese. Bake for 10-15 minutes or until cheese is bubbly and browned. Broil on high for 2-3 minutes to get that extra golden brown top. Top with chopped parsley and serve immediately.