Roxy
New member
Jalapeno Bean Dip:
2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 oz.s each) tomato sauce
1 can (15-1/2 oz.s) chili beans, undrained
1 can (16-oz.s) kidney beans, rinsed and drained
2 medium jalapeno peppers, seeded and chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 pkg. (10-1/2 oz.s) corn chips
1 cup (4 oz,s) shredded Cheddar cheese
1 cup (8 oz.s) sour cream
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.
To serve, spoon beef mixture over chips; sprinkle with cheese. Top with sour cream.
2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 oz.s each) tomato sauce
1 can (15-1/2 oz.s) chili beans, undrained
1 can (16-oz.s) kidney beans, rinsed and drained
2 medium jalapeno peppers, seeded and chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 pkg. (10-1/2 oz.s) corn chips
1 cup (4 oz,s) shredded Cheddar cheese
1 cup (8 oz.s) sour cream
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.
To serve, spoon beef mixture over chips; sprinkle with cheese. Top with sour cream.
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