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Enchilada Bean Dip with Corn

Enchilada Bean Dip with Corn

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Del Monte

Del Monte

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tori Raye
6

Tori Raye

1/18/2013

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.

Scooter Guy
1

Scooter Guy

2/4/2013

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 liquid from the can of tomatoes should make this perfect.

Andrea
0

Andrea

1/3/2014

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 then added additional cheese on top. The only change I made was only using 1 Can And a Half of the tomatoes with jalapeños.

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