Enchilada Bean Dip with Corn

Enchilada Bean Dip with Corn

3

"Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Drain 1 can tomatoes and set aside.
  3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
  4. Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
  5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

Footnotes

  • Cook's Tip: To serve as an entrée, try draining both cans of the tomatoes to thicken the consistency and serving it as an easy entrée for six.
  • For a lighter version: Use 1 cup reduced fat cheese and baked tortilla chips

Reviews

3

This was tasty, but a little too wet even with draining the one can of tomatoes. Rotels were a great enhancement and I believe the sour cream and green onions were a perfect topping.

A little disappointed. There is too much liquid from the can of tomatoes, additionally the ground beef needs to be seasoned with a little salt and pepper. Perhaps one more can of beans and no l...

I liked this dip. I made it to bring it to a potluck and wanted to be able to have it sit in a crock pot for a few hours, so I just mixed all the ingredients together including the cheese and t...