Enchilada Bean Dip with Corn
This is easy Mexican fare in a casserole, ready for dipping with chips or scooping on snack plates. Ready-to-use petite diced tomatoes have plenty of chilies and kick, and sweet yellow corn adds color and texture.
2 can (14.5oz.each) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies [or Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapenos], divided
1 lb. extra lean ground beef
1 can (16oz.) Fat-free refried beans
1 Tbsp. chili powder
1 can (15.25oz.) Del Monte® No Salt Added Whole Kernel Corn, well drained
1½ cup (6oz.) shredded low fat Mexican cheese blend [or reduced fat Cheddar cheese]
chopped fresh cilantro [or green onions], optional
sour cream, optional
Heat oven to 350° F.
Drain 1 can of tomatoes; set tomatoes aside.
Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add remaining can tomatoes with juice, 1/2 of the drained tomatoes, beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
Place beef mixture in a shallow 2 1/2-qt. baking dish. Sprinkle evenly with remaining drained tomatoes, corn and cheese.
Bake 8 to 10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
Cook Time: 20 minutesView Recipe
Cook Time: 30 minutesView Recipe
Cook Time: 20 minView Recipe
Cook Time: 35 min.View Recipe
Cook Time: 2 minsView Recipe