Jalapeno Bean Dip
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
Total TimePrep: 15 min. Cook: 30 min.
- 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 (9-1/4 ounces) corn chips
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 407 calories, 22g fat (8g saturated fat), 60mg cholesterol, 559mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 23g protein.
Feb 14, 2017
I made this vegetarian by using Morningstar Farms veggie crumbles instead of the beef. I served it with Chili Cheese Fritos. It was really good but I wouldn't call it a dip. I will serve it as the main entr?e next time.