Lean ground beef, chunky
salsa, refried beans, cheddar cheese, tomatoes, black olives
and green onions are combined to make a tasty dip that goes well
with tortilla or corn chips.
Mexi
Beef & Bean Dip
- 1 pound lean ground beef
3/4 cup prepared chunky salsa
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese
1 cup chopped tomato
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Sour cream, (optional)
Tortilla or corn chips
- In large nonstick skillet,
brown ground beef over medium heat 8 to 10 minutes or until no
longer pink, stirring occasionally. Pour off drippings.
- Stir salsa into beef.
Add refried beans, mixing well; cook 5 minutes to heat through.
Spread onto bottom of 13 x 9-inch baking dish; sprinkle with
cheese.
- Heat in a 425ºF (220ºC)
oven for 10 minutes or microwave on HIGH 3 minutes until cheese
is melted.
- Arrange tomato over cheese;
sprinkle with olives and green onions. Top with sour cream if
desired. Serve with tortilla or corn chips.
Serves 12.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
