Cheesy Mexican Bean Dip
Cheesy Mexican Bean Dip is an all-time favorite and it takes only a few minutes to prepare on the stovetop. It's super cheesy, and the flavor is hearty with a mild heat.
Servings: 2 cups
Calories: 906kcal
Equipment
- box grater optional
- can opener optional
Ingredients
- 1 pound ground beef
- 1 small (about ½ cup) onion chopped
- 4 tablespoons tomato paste
- 1 can (14.4 ounces) fire-roasted diced tomatoes
- 1 can (4 ounces) fire-roasted green chiles
- 1 can (15 ounces) black beans drained and rinsed
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1½ teaspoon ground cumin
- 1½ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the beef and onion in a large skillet over medium/high heat.
- Stir in the tomato paste and the fire roasted tomatoes.
- Reduce heat to medium/low and stir in the green chiles, black beans, salt, pepper, paprika, cumin, and garlic powder. Stir well and heat through.
- Spoon the mixture into an oven safe casserole dish that has been sprayed with cooking spray.
- Cover the dip with the shredded cheeses and bake in a preheated oven for 12 minutes (or until the cheese is completely melted).
- Serve hot with tortilla or corn chips.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 2cups | Calories: 906kcal | Carbohydrates: 16g | Protein: 75g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2283mg | Potassium: 1304mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2005IU | Vitamin C: 11mg | Calcium: 893mg | Iron: 8mg
