Southwestern Bean Dip
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
Total TimePrep: 20 min. Bake: 30 min.
Makesabout 9 cups
- 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
- 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.
- 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.
- Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.
Nutrition Facts2 tablespoons: 53 calories, 3g fat (2g saturated fat), 13mg cholesterol, 88mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 4g protein.
Originally published as Southwestern Bean Dip in Taste of Home Ground Beef Cookbook-Book
Oct 23, 2013
This was great to have while watching the game.
Oct 12, 2010
i make this often in my slowcooker until its heated through, its a hit everytime,its not spicy unless you add some hot sauce or chilles,or serve with jalopemos.