Enchilada Bean Dip With Corn Recipes
ENCHILADA DIP
Dorothy combines some of her hamburger mix with convenient canned chili, tomato sauce and enchilada sauce to make this warm dip. Served with tortilla chips, it's an easy Mexican appetizer that will please a crowd.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the hamburger mix, chili, enchilada sauce, tomato sauce and corn chips. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through., Dollop with sour cream; spread carefully. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with the tortilla chips.
Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 528mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
ENCHILADA BEAN DIP WITH CORN
Provided by Food Network
Categories appetizer
Time 20m
Yield Serves 18; 1/3 cup per serving
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Drain 1 can tomatoes and set aside.
- 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
ENCHILADA BEAN DIP WITH CORN
Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip.
Provided by Allrecipes Member
Time 20m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Drain 1 can tomatoes and set aside.
- Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 24.6 g, Cholesterol 23.7 mg, Fat 6.5 g, Fiber 3.5 g, Protein 30.5 g, SaturatedFat 1.2 g, Sodium 958.9 mg, Sugar 3.1 g
ENCHILADA BEAN DIP WITH CORN
I used sausage in place of the ground beef, and I really enjoyed this. Next time I'd double the corn. I threw my cilantro in with the mixture--recipe is posted as written. Recipe courtesy of Del Monte at allrecipes.com
Provided by AmyZoe
Categories Beans
Time 20m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Drain tomatoes and set aside.
- Heat a large skillet over medium-high heat.
- Brown beef, stirring frequently.
- Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
- Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- Place in shallow 2 1/2 quart baking dish.
- Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- Bake 8 to 10 minutes or until cheese is melted.
- Garnish with cilantro and sour cream.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 119.1, Fat 4.5, SaturatedFat 2.3, Cholesterol 24.3, Sodium 460.1, Carbohydrate 10.5, Fiber 1.9, Sugar 0.8, Protein 10
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