Fiesta Mexicana Beef & Bean Dip

By tjberens

Stumbled across this fantastic recipe at a sports bar in Denver. The mix of flavors and spices explodes in your mouth! Serve with Fritos dippin' chips or your favorite corn chips (Tostito's is mine)

Ingredients

• 2 lbs Ground Beef*
• 1 14 oz cans Green Chili sauce
• 2 11 oz cans condensed Cheese Soup
• 2 16 oz cans Frijoles (refried beans)
• 1 medium Onion (diced)
• 5 Peppers-Jalapeno or Serrano (seeded and diced)
• 2 Roma Tomatoes (seeded and diced)
• 3 tbsp Garlic (minced)
• 3 tbsp Chili Powder
• 2 tbsp mexican Oregano
• 2 tbsp Cumin
• 3 tbsp Butter
• 4 oz water
• 1 cup Asadero/Chihuahua finely shredded cheese (you can use Monterey Jack if the authentic cheeses are hard to find in your area)
• *NOTE-you can sub 1 lb of hot sausage to create a little different flavor

Details

Servings 18

Preparation

Step 1

Prepare Onion, Peppers, Tomatoes, and Garlic in advance.
In a 3 qt. or larger sauce pan melt Butter over medium heat.
Saute Onion, Peppers, and Tomatoes until soft.
Add Ground Beef, Cumin, Chili Powder, mexican Oregano, Garlic, and water to the veggies.
Mix thoroughly...Ground Beef should have a mushy consistency when properly mixed with the other ingredients. Let mixture cook to reduce water by half.
Add Green Chilies, condensed Cheese Soup, and Frijoles and stir.
Reduce heat to medium-low. Simmer for 20-30 minutes.
Place mixture in 9" X 14" baking pan.**
Sprinkle shredded cheese on top.
Bake for 10 minutes or until cheese begins to bubble.
**For individual servings, use 6-8 oz ramekins.