Jalapeno Bean Dip Recipe
Jalapeno Bean Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
VERIFIED BY Taste of Home Test Kitchen
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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