Beef and Dean Dip Recipe
Summary
Ingredients
| 6 ounces 96% lean ground beef | ||
| Onion | 1 Medium, chopped | |
| Chili powder | 1 Tablespoon | |
| Pinto beans | 1 Can (10oz), drained | |
| Ground cumin | 1/2 Teaspoon | |
| Picante sauce | 1/2 Cup (16 tbs) | |
| 1/2 cup shredded nonfat or reduced-fat sharp Cheddar cheese | ||
| Scallions | 1/4 Cup (16 tbs), thinly sliced | |
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.
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.
Chef
