Beef and Dean Dip Recipe

Summary

Health IndexAverageCuisine
Main Ingredient

Ingredients

 96% lean ground beef6 Ounce
 Onion1 Medium, chopped
 Chili powder1 Tablespoon
 Canned pinto beans1 Pound, drained (1 Can)
 Ground cumin1⁄2 Teaspoon
 Picante sauce1⁄2 Cup (8 tbs)
 Shredded sharp cheddar cheese1⁄2 Cup (8 tbs) (Nonfat / Reduced Fat)
 Thinly sliced scallions1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1012 Calories from Fat 278

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 147.5 mg

Sodium 3320.2 mg138.3%

Total Carbohydrates 110 g36.8%

Dietary Fiber 31.7 g126.9%

Sugars 24.7 g

Protein 75 g150.6%

Vitamin A 114.2% Vitamin C 49.7%

Calcium 71.3% Iron 37.8%

*Based on a 2000 Calorie diet

Directions

1. Place the ground beef in a medium-sized nonstick skillet, and brown over medium-high heat, stining constantly. Drain off any excess fat, and add the onion and 2 teaspoons of the chili powder. Cover and cook over medium heat until the onions are crisp-tender. Set aside.
2. Place the beans, the remaining teaspoon of chili powder, and the cumin in a food processor or blender, and process to the desired consistency. Spread the bean mixture in a layer on the bottom of a 9-inch deep dish pie pan. Top the beans with the ground meat mixture, and add layers of the picante sauce, Cheddar cheese, and scallions, in that order.
3. If using a microwave oven, heat uncovered at 80-percent power for about 5 minutes, or until bubbly. If using a conventional oven, heat uncovered at 400°F for about 20 minutes, or until bubbly.
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