Mexican Bean Dip

3 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!” - by Betty

Ingredients

2 (11.25 ounce) cans chili beef soup
1 (8 ounce) jar taco sauce
1 (2.25 ounce) can chopped black olives, drained
1 onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

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Metric US

Original recipe yields 12 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
Cook in the preheated oven 10 minutes, or until the cheese has melted.

Nutrition

Amount Per Serving (12 total)

Calories
223 cal
11%

Fat
13.8 g
21%

Carbs
12.8 g
4%

Based on a 2,000 calorie diet

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Reviews (3)

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hollywoodchef

Mar. 3, 2006

"did not like this dip...." See more"

Elizabeth

Jul. 26, 2007

"Hard to find the soup, but well worth it when you do find it!..." See more"

SUGARGIN

Jul. 6, 2008

"Made this one night for my bunko group and they loved it. It's easy and you can add anything you want to it and make it a little different each time...." See more"

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