Southwestern Bean Dip Recipe
- 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 (16 ounces) shredded cheddar cheese
- Tortilla chips
- 1. 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 13-in. x 9-in. baking dish; top with half of the cheese. Repeat layers.
- 3. Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serve warm with chips. Yield: about 9 cups.
1 serving (2 tablespoons) equals 53 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 88 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.