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Mexican Bean Dip with Cheese
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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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 cups
Calories: 906kcal


  • 1 pound ground beef
  • 1 small 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 salt
  • ¼ teaspoon pepper
  • 1 teaspoon smoked paprika
  • teaspoon ground cumin
  • teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese


  • Preheat oven to 375 degrees.
  • 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.


Tools and equipment:
Large skillet
can opener
wooden spoon
baking dish
cooking spray


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