Chorizo Bean Dip Recipe
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.
- 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
- 1-1/3 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
- 1. Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
- 2. 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.
- 3. 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 (1/4 cup each).
1/4 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.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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