For me this checks all the boxes for a hot party dip. It’s relatively cheap and easy to make, but maybe more importantly, it’s great hot, warm, or room temp. And it’s also incredibly versatile.
I wasn’t sure if this (or any other Manwich) recipe would be worth the trouble involved in hunting & gathering, chopping & cooking since the old reliable canned sauce from Hunts is a classic example of haute cuisine at my house.
My only change to CJ’s recipe was replacing one green pepper with some diced cellery. I didn’t taste the final product before packing it up for its trip to a friends house for college football viewing. The very sad news is that nothing was left in the dish for me to finish at home. Next time I’ll use a smaller dish.
2 pounds extra lean ground beef
2 green bell peppers, diced
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