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Southwestern Bean Dip Recipe

Southwestern Bean Dip Recipe photo by Taste of Home

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Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal.—Jeanne Shear, Sabetha, Kansas

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Southwestern Bean Dip Recipe

Prep: 20 min. Bake: 30 min.

Yield: 72 Servings

20 30 50

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups (16 ounces) shredded cheddar cheese
Tortilla chips

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.
In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13-in. x 9-in. baking dish; top with half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serve warm with chips. Yield: about 9 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 53 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 88 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Southwestern Bean Dip in Taste of Home Ground Beef Cookbook , p19

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Southwestern Bean Dip

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(1-1) of 1 reviews

Reviewed on Oct. 12, 2010 by stinkaroo

i make this often in my slowcooker until its heated through, its a hit everytime,its not spicy unless you add some hot sauce or chilles,or serve with jalopemos.