The perfect thing to take
to any potluck.
Mexi Beef
& Bean Dip
- 1 pound lean ground beef
3/4 cup prepared chunky salsa
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese
1 cup chopped tomato
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Sour cream, (optional)
Tortilla chips
- In large nonstick skillet,
brown ground beef over medium heat 8 to 10 minutes or until no
longer pink, stirring occasionally. Pour off drippings.
- Stir salsa into beef.
Add refried beans, mixing well; cook 5 minutes to heat through.
Spread onto bottom of 13 x 9-inch baking dish; sprinkle with
cheese. Heat in 425ºF oven 10 minutes or microwave on HIGH
3 minutes until cheese is melted.
- Arrange tomato over cheese;
sprinkle with olives and green onions. Top with sour cream if
desired. Serve with tortilla chips.
Serves 12.
Tip: Fully-cooked ground
beef may be substituted to make this dish even faster.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
