With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. —Elaine Sweet, Dallas, Texas
Chorizo Bean Dip
Peppers (Hot)
Chorizo Bean Dip
Prep Time
25 min
Cook Time
20 min
Yield
48 servings (1/4 cup each)
Ingredients
- 1 pound ground sirloin
- 1/3 pound uncooked chorizo or bulk spicy pork sausage
- 1 medium onion, chopped
- 1 envelope taco seasoning
- 2 cans (16 ounces each) refried black beans
- 1 cup shredded Monterey Jack cheese
- 1-1/3 cups salsa
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 2 cups guacamole
- 6 green onions, thinly sliced
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- 3/4 cup jalapeno-stuffed olives, sliced
- Tortilla chips
Directions
- Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
- Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through.
- Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
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