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Taste of Home

Southwestern Bean Dip

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: about 9 cups.
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas

Ingredients

  • 2 pounds ground beef
  • 1 tablespoon dried minced onion
  • 1 can (8 ounces) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 4 cups shredded cheddar cheese
  • Sliced jalapeno pepper
  • Tortilla chips

Directions

  • 1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.
  • 2. In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers.
  • 3. Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

Nutrition Facts

2 tablespoons: 53 calories, 3g fat (2g saturated fat), 13mg cholesterol, 88mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 4g protein.

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