Jalapeno Bean Dip Recipe

Jalapeno Bean Dip Recipe photo by Taste of Home

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This is one of my family's favorite recipes for cold winter nights. We also make it on camping trips.

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Jalapeno Bean Dip Recipe

Prep: 15 min. Cook: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 medium jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (10-1/2 ounces) corn chips
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.
To serve, spoon beef mixture over chips; sprinkle with cheese. Garnish with sour cream. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 407 calories, 22 g fat (8 g saturated fat), 60 mg cholesterol, 559 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g protein.

Originally published as Jalapeno Bean Dip in Country Extra January 2004, p51