2 C (500 ml) grated low-fat cheddar or marble cheese
Preheat oven to 350° F (175° C).
Cook beef until lightly browned in Fry Pan. Drain excess fat and stir in Dip Mix and 1/2 C (125 ml) Poco Picante Salsa. Set aside.
Soften cream cheese in microwave on high for 15–30 seconds. Stir in sour cream and Seasoning for Nacho Cheese Dip. Spread in bottom of 2 Baker - Aubergine.
Top with beef mixture. Spread remaining Poco Picante Salsa thinly overtop and sprinkle with cheese.
Bake 15 minutes, or until bubbling. Serve hot.
Tip: Substitute lean ground beef with ground turkey, chicken or soy. Simply cover and refrigerate until ready to bake. Serve with tortilla chips for scooping and a side salad with prepared Epicure Dressing.