Mexi Beef & Bean Dip Appetizers
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- 1 lb. lean ground beef
- 3/4 cup prepared chunky salsa
- 1 can (16 oz.) refried beans
- 1 cup shredded Cheddar cheese
- 1 cup chopped tomato
- 1 can (2 1/4 oz.) sliced ripe olives, drained
- 1/2 cup thinly sliced green onions
- sour cream (optional)
- tortilla chips
In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Stir salsa into beef. Add refried beans, mixing well; cook 5 minutes to heat through. Spread onto bottom of 13x9-inch baking dish; sprinkle with cheese. Heat in 425°F oven 10 minutes or microwave on HIGH 3 minutes until cheese is melted.
Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream if desired. Serve with tortilla chips.
Fully-cooked ground beef may be substituted to make this dish even faster.
Nutrition Info per serving, with 2 Tbsp sour cream and 3/4 oz. chips: (1 serving, 6 oz.) 295 calories; 14 g fat (7 g saturated fat; 4 g monounsaturated fat); 56 mg cholesterol; 575 mg sodium; 25 g carbohydrate; 4.8 g fiber; 15 g protein; 2.2 mg niacin; 0.2 mg vitamin B6; 0.8 mcg vitamin B12; 2.1 mg iron; 10.6 mcg selenium; 2.8 mg zinc.