Ranch Skillet Bean Dip
-1 lb. ground beef, thawed
-1 yellow onion, slivered
-1 (1-ounce) ranch seasoning packet
-1 (15-ounce) can whole kernel corn, drained
-1 (16-ounce) can baked beans, undrained
-1/3 cup barbecue sauce
-1/4 cup ketchup
-1 tablespoon spicy mustard
-2 cups shredded cheese
Brown 1 lb. ground beef (or ground beef & TVP mixture) over medium heat in large skillet with a slivered yellow onion. Once meat is thoroughly cooked, drain if necessary and add contents of a 1-ounce ranch seasoning packet. Stir well.Drain a 15-ounce can of whole kernel corn and add to skillet. Pour in a 16-ounce can (undrained!) of baked beans, any variety.
Next, make three small mounds of condiment in skillet–about 1/3 cup barbecue sauce, about 1/4 cup ketchup, and about 1 tablespoon spicy mustard.
Stir all mounds together until mixture is evenly coated. Allow to heat thoroughly (about 5-10 minutes) on stovetop. Once heat has returned to skillet, gradually sprinkle in 2 cups of any shredded Mexican cheese blend (Colby, Jack, Cheddar, whatever…), stirring often between additions.
Once all cheese has melted and blended into the mixture, turn off heat and serve immediately. This can be eaten with a fork or on top of tortilla chips. Top with green onions or fresh diced tomatoes.