Very good dip.. tastes like chili basically. I used cheddar and kidney beans because it's what I had on hand. I also upped the spices. Will definitely make it again!
Tex-Mex Beef and Bean Dip
Here's a great game-day party dip: You can make it ahead and rehat it when you're ready to serve. Chipotle chile powder is spicy, so adjust the smount to suit your taste.
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Total: 20 Minutes
- Calories: 99
- Calories from fat: 23%
- Fat: 2.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.1g
- Protein: 7.3g
- Carbohydrate: 11.7g
- Fiber: 1.9g
- Cholesterol: 15mg
- Iron: 1.2mg
- Sodium: 216mg
- Calcium: 53mg
- 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)
- 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.
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