mexican-bean-dip

Mexican Bean Dip

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Betty
Recipe by  Betty

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
  3. 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.
  4. Cook in the preheated oven 10 minutes, or until the cheese has melted.

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Reviews (3)

Rate This Recipe
hollywoodchef
12

hollywoodchef

did not like this dip.

Elizabeth
10

Elizabeth

Hard to find the soup, but well worth it when you do find it!

SUGARGIN
7

SUGARGIN

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Hot Mexican Bean Dip

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Ranch Bean Dip