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Mexi Beef & Bean Dip recipe

Mexi Beef & Bean Dip.

Lean ground beef, chunky salsa, refriedbeans, cheddar cheese, tomatoes, black olives and green onionsare combined to make a tasty dip that goes well with tortillaor corn chips.

Recipe: Mexi Beef & BeanDip

1 pound lean ground beef
3/4 cup prepared chunky salsa
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese
1 cup chopped tomato
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Sour cream, (optional)
Tortilla or corn chips

  • In large nonstick skillet, brown groundbeef over medium heat 8 to 10 minutes or until no longer pink,stirring occasionally. Pour off drippings.
  • Stir salsa into beef. Add refried beans,mixing well; cook 5 minutes to heat through. Spread onto bottomof 13 x 9-inch baking dish; sprinkle with cheese.
  • Heat in a 425ºF (220ºC) ovenfor 10 minutes or microwave on HIGH 3 minutes until cheese ismelted.
  • Arrange tomato over cheese; sprinkle witholives and green onions. Top with sour cream if desired. Servewith tortilla or corn chips.

    Serves 12.

    Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.

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