BEEFY FIESTA DIP

This dip is a decade-long family favorite, and to celebrate Friday, it was our big meal of the day. If beef isn’t your thing, consider substituting black beans or chicken. Either way, it’s tasty good!

Beefy Fiesta Dip

1 lb lean ground beef, divided

1-8 oz pkg reduced-fat cream cheese, softened

1 cup reduced fat sour cream, divided

1 cup salsa

1 pkg taco seasoning

1-1/2 cup shredded cheddar cheese (we like sharp), divided

1 can fat-free refried beans

1 cup chopped tomatoes

1/2 avocado, sliced thin and cut into 1/2″ pieces

3 tbsp diced jalapenos

Tortilla chips (if you haven’t tried Tostita’s Hint of Lime chips, do!)

1) Preheat oven to 400 degrees; lightly oil a large casserole dish

2) In large skillet over medium-high heat, cook ground beef until browned (7-8 minutes); remove from heat, drain fat, and set aside

3) To large mixing bowl, add cream cheese, 3/4 cup sour cream (reserving 1 cup), salsa, taco seasoning, 3/4 cup cheddar cheese (reserving 3/4 cup), refried beans, and half the ground beef; mix well to combine; spoon into casserole dish

4) Scatter remaining ground beef and cheese over top, pop in oven, and cook 12-15 minutes until heated through; remove from oven

5) Scatter tomatoes, avocado, and jalapenos over top; spoon remaining 1/4 cup sour cream in sandwich bag, snip bottom corner, and squeeze sour cream over top; press a portion of tortilla chips into dip around the edges and serve with a bowl of chips; yummer!

Servings: 4 as an entree (many more as an appetizer)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/13/12

Advertisements

BLACK BEAN-BACON DIP

I know dips are usually reserved for appetizers, but from time to time our family enjoys making a meal of chips and dip. Though our favorite remains Cream Cheese Black Bean Dip, this Black Bean-Bacon Dip is a contender. The only complaint was from Junior Too: “It could be spicier.” In which case, you can always substitute hot salsa.

Black Bean-Bacon Dip

6 slices bacon (I used turkey bacon; if you use regular fatty bacon, you probably won’t need the olive oil)

1 tbsp olive oil

1/2 medium-sized onion, chopped fine

1 jalapeno, seeded and chopped very fine

1/2 cup fresh cilantro, chopped

1-1/2 cup salsa (I used medium)

2-15 oz cans black beans, rinsed, drained, and coarsely mashed (leave some beans intact)

1/2 cup sour cream

1 cup grated Colby-Monterey Jack blend, divided (cheddar is good too)

2 tbsp taco seasoning

tortilla chips

1) In large, deep skillet over medium-high heat, cook bacon until just crisp; remove from heat and chop; set aside

2) Add olive oil to skillet and heat over medium-high; add onions and jalapeno and, stirring often, cook 5 minutes until veggies soften; reduce heat to medium and stir in cilantro (reserving 2 tbsp for topping), salsa, mashed black beans, sour cream, 3/4 cup cheese (reserving 1/4 cup for topping), bacon (reserving 2 tbsp for topping), and taco seasoning; cook, stirring often, 10 minutes until heated through; remove from heat

3) Pour bean dip into medium-sized serving dish, top with reserved cheese, bacon, and cilantro, and serve with tortilla chips

Servings: 10-12 (appetizer), 4-6 (entree)