Every party—and tortilla chip—deserves beef and Old El Paso bean dip, made with tomatoes, onions and spice. It’s quick and easy appetizer favorite.
pound lean (at least 80%) ground beef
small onion, chopped (1/4 cup)
can (16 oz) Old El Paso™ refried beans
can (14.5 oz) diced tomatoes with zesty mild green chilies, undrained
cup shredded taco-flavored Cheddar cheese (4 oz)
oz round red and green tortilla chips
Spray 12-inch skillet with cooking spray; heat over medium heat. Cook beef and onion in skillet 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
Stir in refried beans and tomatoes. Cook 3 to 4 minutes, stirring occasionally, until hot. Stir in 3/4 cup of the cheese.
Spoon dip into serving dish or 1 1/2- to 2-quart slow cooker on Low heat setting. Dip will hold up to 2 hours in slow cooker. Top with remaining 1/4 cup of cheese. Serve with tortilla chips.
For fewer fat grams, lean ground turkey breast can be used in place of the ground beef.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.