Tex-Mex Beef and Bean Dip

Oxmoor House
You can make this party dip ahead of time and reheat it when you're ready to serve. Chipotle chile powder is spicy, so adjust the amount to suit your taste.

 

Yield:

12 servings (serving size: 1/4 cup dip and 5 chips)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 99
Caloriesfromfat 23 %
Fat 2.5 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 7.3 g
Carbohydrate 11.7 g
Fiber 1.9 g
Cholesterol 15 mg
Iron 1.2 mg
Sodium 216 mg
Calcium 53 mg

Ingredients

1/2 pound ground sirloin
2 tablespoons no-salt-added tomato paste
1 to 2 teaspoons chipotle chile powder
3/4 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup thinly sliced green onions
3 ounces bite-size baked tortilla chips (about 60, such as Tostitos Scoops)

Preparation

1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef to pan. Add tomato paste and next 4 ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally.

2. Spoon meat mixture into a serving bowl; top with crumbled cheese and green onions. Serve with tortilla chips.

Note:

Germaine Perambo, St. Simon's Island, Georgia,

July 2008