Friday, May 13, 2005

Tex-Mex Beef and Bean Dip

Tex-Mex Beef and Bean Dip (Adapted from CL)

8 ounces ground sirloin
2 tablespoons tomato paste
1 1/2 teaspoons chipotle chile powder
3/4 teaspoon cumin
15 ounce can pinto beans, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
3 ounces crumbled queso fresco
1/4 cup thinly sliced green onions
3 ounces baked tortilla chips

In a large skillet over medium-high heat, add beef and cook, stirring to crumble, until browned. Add tomato paste, chipotle powder and cumin - cook, stirring, for 1 minute. Stir in beans and tomatoes - bring to a boil, reduce heat and simmer until thick, about 5 minutes.

Scoop mixture into a medium serving bowl, scatter with crumble cheese and scallions - serve with tortilla chips.

Makes about 3 to 4 main dish servings or up to 12 appetizer-sized servings.

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  1. A wonderful dip. Can you do more appetizers? Your blog is great.

  2. Anon - We can try, however with it being just us two, we don't get around to them as much as we would like!