Jalapeno Bean Dip

Name: Jalapeno Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 1 garlic clove, minced; 2 cans (8 ounces each) tomato sauce; 1 can (16 ounces) chili beans, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 2 medium jalapeno peppers, seeded and chopped; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 package (9-1/4 ounces) corn chips; 1 cup shredded cheddar cheese; 1 cup sour cream

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 30 min.

Makes

12 servings

This is the snack my family usually requests. We especially like to make this zippy dip on camping trips because it travels so well. —Lorene Goodwin, Belle Fourche, South Dakota

Jalapeno Bean Dip Recipe photo by Taste of Home

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Ingredients

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 medium jalapeno peppers, seeded and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (9-1/4 ounces) corn chips
1 cup shredded cheddar cheese
1 cup sour cream

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.
To serve, spoon beef mixture over chips; sprinkle with cheese. Garnish with sour cream.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 407 calories, 22g fat (8g saturated fat), 60mg cholesterol, 559mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 23g protein.