Mexican Bean Dip

Mexican Bean Dip

Spicy and cheesy — the perfect dip for tortilla chips!

Ready in: 30 m

Calories: 223

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
  • Recipe Instructions

    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 8×8 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.

    Directions

    • Prep20 m
    • Cook10 m
    • Ready In30 m
    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 8×8 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.

      Nutrition Facts

      Per Serving: 223 calories; 13.8 g fat; 12.8 g carbohydrates; 12.1 g protein; 42 mg cholesterol; 793 mg sodium. Full nutrition

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