Jalapeno Bean Dip Recipe

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Jalapeno Bean Dip Recipe
Jalapeno Bean Dip Recipe photo by Taste of Home
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Jalapeno Bean Dip Recipe

Read Reviews
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This is the snack my family usually requests. We especially like to make this zippy dip on camping trips. —Lorene Goodwin, Belle Fourche, South Dakota
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Bean Dip in Country Extra January 2004, p51

Nutritional Facts

1 each: 407 calories, 22g fat (8g saturated fat), 60mg cholesterol, 559mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 23g protein.

  • 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
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. 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.
  3. To serve, spoon beef mixture over chips; sprinkle with cheese. Garnish with sour cream. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Bean Dip in Country Extra January 2004, p51

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veggiemama User ID: 4640590 261328
Reviewed Feb. 14, 2017

"I made this vegetarian by using Morningstar Farms veggie crumbles instead of the beef. I served it with chili Cheese Fritos. It was really good but I wouldn't call it a dip. I will serve it as the main entr?e next time."

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