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Chorizo Bean Dip

 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.
48 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound ground sirloin
  • 1/3 pound uncooked chorizo or Johnsonville® Hot Ground 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
  • 1-1/3 cups 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

  • Crumble beef and chorizo into a large skillet; add onion and taco
  • seasoning. Cook 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

2 of 2

Chorizo Bean Dip (continued)

Directions (continued)

  • and cilantro; spread over guacamole. Sprinkle with stuffed olives.
  • Serve immediately with tortilla chips. Refrigerate leftovers.
  • Yield: 48 servings.
Nutritional Facts: 1 serving (1/3 cup) equals 78 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 292 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.