"Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip." — Del Monte
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2 (14.5 ounce) cans
DEL MONTE® Petite Diced Tomatoes with Chipotle Chilies or DEL MONTE® Petite Diced Tomatoes with Zesty Jalapenos
extra lean ground beef
1 (16 ounce) can
fat-free refried beans
1 (15.25 ounce) can
DEL MONTE® Whole Kernel Corn, No Salt Added, well drained
shredded low-fat Mexican cheese blend (or half mozzarella and half reduced fat Cheddar cheese)
Chopped cilantro or green onions
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 liquid from the can of tomatoes should make this perfect.
I love 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 then added additional cheese on top. The only change I made was only using 1 Can And a Half of the tomatoes with jalapeños.
* Percent Daily Values are based on a 2,000 calorie diet.
Enchilada Bean Dip with Corn
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 59
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