Charlene’s Donair Casserole Dip

donair cassarole

 

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1 lb lean ground beef
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1/2 tsp each salt and black pepper
1 8oz container regular cream cheese (softened)
1/2 cup shredded mozzarella
1 cup Donair sauce (my recipe at bottom)
1 tomato, seeded and diced tortilla scoops for dipping.

Donair Sauce:
1 can Evaporated milk
2/3 cup sugar
½ tsp. parsley
½ tsp. garlic powder
1/6 cup Vinegar

Combine all and stir or shake vigorously

In a bowl mix together the ground beef and spices and blend well. I mean MIX this hamburger mixture, KNEAD it all together well. Then in a frying pan fry meat mixture, breaking it apart with a wooden spoon as it cooks, you don’t want any chunks of meat too big. As your meat is browning take this time to make your Donair sauce and then mix together the cream cheese, Donair sauce and shredded mozzarella. Once the meat is cooked and well-browned, DRAIN the grease off of the hamburger and fold the hamburger mixture into the cream cheese, Donair sauce and grated cheese. If you won’t be eating it until later, you can cover and put in the fridge at this point. Or just pop the dip into a preheated 350 degree oven and cook it for 20 minutes. I removed from the oven after the 20 minutes and I sprinkled a little more mozzarella over the top and added a few chopped tomatoes and returned it to the oven until the cheese melted. You could also add some chopped onions over the top if you wanted to – I had a separate bowl with the chopped onions and I let people pick if they wanted the onions when they were picking up their dip.

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