Beefy, Beany, Cheesy Dip

(Makes 12 to 15 servings)

1 lb. ground chuck
1 medium onion, chopped
2 (8 oz.) packages of cream cheese, softened
1 (15.5 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles
1 cup sour cream
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1 (8 oz.) package shredded Monterey Jack cheese with peppers
1 (8 oz.) package shredded sharp Cheddar cheese, divided
Garnish: chopped fresh parsley

1) Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
2) In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook, over medium heat, stirring frequently, until combined. Remove form heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.
3) Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.

(From: Cooking with Paula Deen magazine)