Latino Bean Dip

Course : Dips
Serves: 24
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Ingredients:

16 ounces canned kidney beans
1 pound ground round
1 cup sweet onion
1/2 cup catsup
1 tablespoon hot chile powder
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1 cup jack cheese
 

Preparation / Directions:

Place beans and liquid in a food processor process to a smooth puree saute beef and onions in a skillet until beef is well browned, drain add catsup, chile powder, salt, garlic powder, cayenne, and beans to beef mixture-mix well transfer to a covered casserole bake, covered, @ 350 degrees for 30 minutes add cheese, stir until cheese melts serve hot, with chips to the side

 

Nutritional Information:

68 Calories (kcal); 3g Total Fat; (43% calories from fat); 5g Protein; 5g Carbohydrate; 13mg Cholesterol; 225mg Sodium


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