Enchilada Bean Dip with Corn

Enchilada Bean Dip with Corn

3

"Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip."

Ingredients

20 m servings 290 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F.
  2. Drain 1 can tomatoes and set aside.
  3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
  4. Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
  5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

Footnotes

  • Cook's Tip: To serve as an entrée, try draining both cans of the tomatoes to thicken the consistency and serving it as an easy entrée for six.
  • For a lighter version: Use 1 cup reduced fat cheese and baked tortilla chips
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Reviews

3
  1. 9 Ratings

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This was tasty, but a little too wet even with draining the one can of tomatoes. Rotels were a great enhancement and I believe the sour cream and green onions were a perfect topping.

A little disappointed. There is too much liquid from the can of tomatoes, additionally the ground beef needs to be seasoned with a little salt and pepper. Perhaps one more can of beans and no l...

I liked this dip. I made it to bring it to a potluck and wanted to be able to have it sit in a crock pot for a few hours, so I just mixed all the ingredients together including the cheese and t...