October 20, 2011

TACO DIP



1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed
1 jar (8 ounce) picante sauce
1 (1 1/4 ounce) envelope taco seasoning mix
2 cups shredded cheddar cheese
8 ounces sour cream
1 tomato, diced
1 small can black olives

Heat oven to 400°F. Cook ground beef, onion and green pepper in a large skillet over medium-high heat until meat is browned, and vegetables are tender, chopping and stirring to crumble the meat; drain juices. Puree the pinto beans. Add the beans, picante sauce, and 1/2 of the taco seasoning mix, stirring well. Cook over medium heat until heated through. Spread in a 9- x 9-inch baking pan. Top with cheese and bake for 5 minutes until the cheese melts. Spoon into a 12x8x2 inch baking dish. Sprinkle with cheese.

Bake at 400 degrees for 5 minutes or until cheese melts.

Mix the remaining taco mix and sour cream, and spread on top. Scatter the diced tomatoes and black olives on top of sour cream. Serve with tortilla chips, or vegetables for dipping.

Servings: 20

No comments: