Recipe by Bob Williams
"This fast, easy dip can be served as a main dish or as an appetizer. Depending on the ingredients, it can be mild to medium. This really needs to be served warm, as it has a layer of cheese that gets firm when cool. It reheats well, but is best when fresh. Serve with plain tortilla chips."
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1 (16 ounce) can
vegetarian refried beans
yellow onion, chopped
2 (4 ounce) cans
chopped green chile peppers, drained
1 (16 ounce) jar
Muenster cheese, cubed
Monterey Jack cheese, cubed
1 (16 ounce) container
Bravo, we loved it! I added a small can of sliced black olives (mixed some with the ground beef, & sprinkled some on top with the cheese.) I definately will make again. Terri
Very tasty recipe! I chose this for New Year's Eve because I had all the ingredients on hand. The one change I made was to add the chopped onion in with the ground beef. Hubby doesn't like raw onion, but I wanted the flavor and this worked well. I had the sour cream on the side as an optional topping as well as chopped green onions for that raw onion crunch. Thanks for a tasty recipe!
I served this over brown rice as a main course. I thought it would have been better if it was thicker by substituting a chunky salsa instead of the picante sauce, which often is more liquidy. I also would have liked half the amount of cheese. A lb. of cheese is quite a bit.
Really tasty! Used muenster and pineapple salsa instead of picante sauce. Would simply warn that it comes out VERY hot! and is difficult to eat until it cools down a great deal.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex Mex Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 269
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