Enchilada Bean Dip with Corn |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip. Ingredients:
2 (14.5 ounce) cans del monte® petite diced tomatoes with chipotle chilies or del monte® petite diced tomatoes with zesty jalapenos |
1 pound extra lean ground beef |
1 (16 ounce) can fat-free refried beans |
1 tablespoon chili powder |
1 (15.25 ounce) can del monte® whole kernel corn, no salt added, well drained |
6 ounces shredded low-fat mexican cheese blend (or half mozzarella and half reduced fat cheddar cheese) |
tortilla chips |
chopped cilantro or green onions (optional) |
sour cream (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Drain 1 can tomatoes and set aside.
3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
4. Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
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