Mexican Bean Dip
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"Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!"
Original recipe yield: 12 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 12
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INGREDIENTS:
- 2 (11.25 ounce) cans chili beef soup
- 1 (8 ounce) jar taco sauce
- 1 (2.25 ounce) can chopped black olives, drained
- 1 onion, chopped
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
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DIRECTIONS:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
- Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
- Cook in the preheated oven 10 minutes, or until the cheese has melted.
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