Enchilada Bean Dip with Corn

2019-06-11
  • Yield : Serves 18; 1/3 cup per serving
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Ingredients

  • 2 cans (14.5 oz. each) Del Monte(R) Petite Diced Tomatoes with Chipotle Chilies or Del Monte(R) Petite Diced Tomatoes with Zesty Jalapenos
  • 1 lb. extra lean ground beef
  • 1 can (16 oz.) fat-free refried beans
  • 1 Tbsp. chili powder
  • 1 can (15.25 oz.) Del Monte(R) Whole Kernel Corn-No Salt Added, well drained
  • 6 oz. shredded low-fat Mexican cheese blend (or 3 oz. mozzarella and 3 oz. reduced fat cheddar cheese) (1 1/2 cups. total)
  • Tortilla chips
  • Optional, chopped cilantro or green onions
  • Optional, sour cream

Method

Step 1

1. Preheat oven to 350 degrees F.

Step 2

2. Drain 1 can tomatoes and set aside.

Step 3

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.

Step 4

4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.

Step 5

5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

Leave a Reply

Your email address will not be published. Required fields are marked *