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Mexican Bean Dip

SUBMITTED BY: Betty

"Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 3.5 star rating.
Read Reviews (3)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2006 by hollywoodchef
did not like this dip. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by SUGARGIN
Made this one night for my bunko group and they loved it. It's easy and you can add anything... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by Elizabeth
Hard to find the soup, but well worth it when you do find it! MORE


 
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Nutritional Information
Mexican Bean Dip

Servings Per Recipe: 12

Amount Per Serving

Calories: 229

  • Total Fat: 15.1g
  • Cholesterol: 42mg
  • Sodium: 768mg
  • Total Carbs: 11.4g
  •     Dietary Fiber: 4.2g
  • Protein: 12.1g

VIEW DETAILED NUTRITION

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