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Ingredients

• 1 package corn tortillas or any color corn chips
• 2 tablespoons vegetable oil or cooking spray
• 1 box elbow macaroni
• 1 tablespoon extra virgin olive oil
• 2 pounds ground beef
• 1 medium onion, finely chopped
• 6 cloves garlic, grated, divided
• 4 jalapeño peppers, finely chopped, divided
• 2 tablespoons chili powder
• 1 tablespoon coriander
• 1 tablespoon cumin
• 3 tablespoons tomato paste
• 1 bottle of beer
• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 14.5-ounce can chopped tomatoes with chilies, drained
• 3 cups shredded yellow cheddar cheese, divided
• 2 cans vegetarian spicy refried beans
• 5 to 6 plum tomatoes, seeded and diced
• 1 small red onion, finely chopped
• 1/4 cup cilantro, chopped

Description

A Favorite Mexican Dip For Dinner! Great Comfort Food With A Kick! Fun For Entertaining And Potlucks! Ole! Compliments Of Rachel Ray!

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