Tex-Mex Beef and Bean Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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) |
Directions:
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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