Oxmoor House Photo by: Oxmoor House

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.

Cooking Light JULY 2008

  • Yield: 12 servings (serving size: 1/4 cup dip and 5 chips)
  • Hands-on:20 Minutes
  • Total:20 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Tex-Mex Beef and Bean Dip recipe