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
- 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
- 1½ teaspoon ground cumin
- 1½ 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:
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