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Mexican Bean Dip

By: Betty  
"Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!"

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 344 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 229 | Total Fat: 15.1g | Cholesterol: 42mg

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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 Supporting Member (Click to learn more about Supporting Membership)
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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