Chorizo Bean Dip
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 48 servings (1/4 cup each).
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
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
-
1.
Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
-
2.
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.
-
3.
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.
-
4.
© 2024 RDA Enthusiast Brands, LLC