Joey's Nachos (Kitchen Boss)

Ingredients
INGREDIENTS
1 8 ounce package Philadelphia cream cheese, room temperature
1 Tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
cup Heinz chili sauce
1 Tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup shredded sharp cheddar cheese
Serve with tortilla chips (Joey likes the scoop-able type)
OPTIONAL TOPPINGS:
sliced scallion
chopped tomato
sliced avocado
chopped cilantro

Directions
PREPARATION: 1. Heat a medium saut pan over medium heat. Add the oil and the
onions, sauting med-low with a pinch of salt until translucent. Add the garlic and serrano,
saut until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled
and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few
minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking
another few minutes until thickened. Remove pan from heat and cool to room temperature.
2. Preheat oven to 350. Spread cream cheese evenly over the bottom of a 10" ceramic or
glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle
cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes.
3. Serve with any/all optional toppings and chips.