- 2 pounds ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (8 ounces each) tomato sauce
- 1 can (16 ounces) chili beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 medium jalapeno peppers, seeded and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 package (10-1/2 ounces) corn chips
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.
- To serve, spoon beef mixture over chips; sprinkle with cheese. Garnish with sour cream. Yield: 12 servings.
Originally published as Jalapeno Bean Dip in Country Extra January 2004, p51
Enjoy this recipe with a sweet red wine.
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