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Mexican Bean Dip

"Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!"
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Ingredients

30 m servings 223 cals
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 793 mg
  • 32%

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 4
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did not like this dip.

Hard to find the soup, but well worth it when you do find it!

Made this one night for my bunko group and they loved it. It's easy and you can add anything you want to it and make it a little different each time.

The only chili beef soup I could find was a store brand and although it tasted okay, it made the dip too thin in my opinion. I think canned chili with beans would work better for this and it is...