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Mexican Bean Dip

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Betty

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

hollywoodchef
12
3/3/2006

did not like this dip.

Elizabeth
10
7/26/2007

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

SUGARGIN
7
7/6/2008

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.