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Chorizo Bean Dip Recipe

Photo by: Taste of Home

With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping.

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48 Servings
Prep: 25 min. Bake: 20 min.

Ingredients

1 pound ground sirloin
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 envelope taco seasoning
2 cans (16 ounces each) refried black beans
1 cup (4 ounces) shredded Monterey Jack cheese
1 jar (11 ounces) salsa
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno-stuffed olives, sliced
Tortilla chips

Directions

Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
Spread the beans into a greased 13-in. x 9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through.
Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers. Yield: 48 servings.

Nutrition Facts: 1 serving (1/3 cup) equals 78 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 292 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

Chorizo Bean Dip published in Country Woman August/September 2007, p29

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Ingredients