Chorizo Bean Dip Recipes

CHORIZO BEAN DIP

Chorizo Bean Dip image

With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 48 servings (1/4 cup each).

Number Of Ingredients 14

Ingredients

1 pound ground sirloin
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 envelope taco seasoning
2 cans (16 ounces each) refried black beans
1 cup shredded Monterey Jack cheese
1-1/3 cups salsa
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
1 cup sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno-stuffed olives, sliced
Tortilla chips

Steps:

Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain. , Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through. , Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.,

Nutrition Facts :

LAYERED CHORIZO BLACK BEAN DIP

Layered Chorizo Black Bean Dip image

Expect to bring home an empty plate when you serve this colorful layered Mexican dip. It gets a kick from the chorizo sausage and creamy goodness from Progresso® Vegetable Classics hearty black bean soup.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 32

Number Of Ingredients 7

Ingredients

1 lb gluten-free bulk chorizo sausage*
1 can (18 oz) Progresso™ Vegetable Classics hearty black bean soup
1 container (8 oz) gluten-free sour cream
1 cup gluten-free shredded Cheddar cheese (4 oz)
3/4 cup diced red bell pepper
1/4 cup sliced green onions
70 gluten-free tortilla chips

Steps:

Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.
Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.
Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.

Nutrition Facts : Calories 140, Carbohydrate 7 g, Cholesterol 190 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 serving (2 tablespoons dip and 3 tortilla chips), Sodium 270 mg, Sugar 0 g, TransFat 0 g

CHORIZO BEAN DIP

Chorizo Bean Dip image

With it's zesty Mexican flavors and tempting topping, this dish is the first to empty on the appetizer table. Serve with extra thick tortilla chips for some serious scooping. I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories < 60 Mins

Time 35m

Yield 48 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground sirloin
1/3 lb uncooked chorizo sausage or 1/3 lb bulk spicy pork sausage
1 medium onion, chopped
1 ounce taco seasoning (1 envelope)
32 ounces refried black beans
1 cup shredded monterey jack cheese
11 ounces salsa
4 ounces sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
8 ounces sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno stuffed olives, sliced
tortilla chips

Steps:

In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 78.2, Fat 4.9, SaturatedFat 2.2, Cholesterol 14.9, Sodium 179.2, Carbohydrate 4.2, Fiber 1.3, Sugar 0.4, Protein 4.5

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