Appetizers >
| | Mexican Chili Bean Dip
1 pound of ground beef
1/2 cup of finely chopped onion
1/2 cup of ketchup
1 tablespoon of chili powder
1 teaspoon of salt
1/8 teaspoon of garlic powder
a dash of ground red pepper
1 can (15 1/2 ounces) of red kidney beans (with liquid), mashed
1 cup (4 ounces) of shredded Monterey Jack cheese
Brown ground beef and onion in a skillet; drain off excess fat.
Add remaining ingredients, except cheese.
Put into a 1 quart casserole.
Bake, covered, at 350F for 30 minutes or until heated through.
Sprinkle with cheese.
Serve with corn chips.
8 servings. |
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