This thick and tasty party-starter from Michelle Sawatzy of Isle, Minnesota takes advantage of prepared taco sauce and canned refried beans.
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (16 ounces) refried beans
- 1-1/4 cups shredded Monterey Jack cheese
- 1/2 cup taco sauce
- Tortilla chips
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Reduce heat. Stir in the refried beans, Monterey Jack cheese and taco sauce; cook and stir until cheese is melted. Serve warm with tortilla chips. Yield: 3-1/2 cups.
Originally published as Hot Bean Dip in Quick Cooking September/October 2004, p14
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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