3Tortilla chips, preferably blue tortilla chips for eyes and nose
Jalapeño, for stem
sliced black olives, for teeth
Pre-heat oven to 375°F. Set aside about 1/2 cup shredded cheddar cheese, which is for the topping. Remaining cheese is for the dip.
Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
Add mayo, cream cheese, salt and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
Transfer dip to a round 8-inch baking dish. Top with remaining cheddar cheese.
Bake for 10-15 minutes or until the top layer of cheese is melted and dip is bubbly.
Make jack-o-lantern face by using 3 tortilla chips: two for the eyes, one for the nose. Lay black olives to make the teeth and add jalapeño stem on top. Serve with tortilla chips.