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Southwestern Bean Dip Recipe

Photo by: Taste of Home

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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72 Servings
Prep: 20 min. Cook: 30 min.

Ingredients

2 pounds ground beef
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 or food processor, process the 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 hot with chips. Yield: about 9 cups.

Nutrition 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.

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

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