Chorizo Bean Dip
Country Woman
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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.
SERVINGS: 48
CATEGORY: Appetizer
METHOD: Baked
TIME: 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:
In a large skillet, cook the beef, chorizo, onion and taco seasoning over medium heat until meat is no longer pink; drain.
Spread the beans into a greased 13-in. x 9-in. x 2-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.