Nutrition Facts

  • One serving:
  • (1/3 cup)
  • Calories:
  • 78
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 292 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
Contest Winning Recipe

Chorizo Bean Dip

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

PREP

25 min.

COOK

20 min.

TOTAL

45 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. 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.

Printed from tasteofhome.com Sep 7, 2008

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