Enchilada Bean Dip With Corn Recipe

Name: Enchilada Bean Dip With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 29 ounces Ro-Tel tomatoes; 1 lb extra lean ground beef; 16 ounces refried beans; 1 tablespoon chili powder; 15 1/4 ounces whole kernel corn, well drained; 3 ounces mozzarella cheese; 3 ounces cheddar cheese; tortilla chips; cilantro or green onion; sour cream

Servings: persons

29 ounces Ro-Tel tomatoes
1 lb extra lean ground beef
16 ounces refried beans
1 tablespoon chili powder
15 1/4 ounces whole kernel corn, well drained
3 ounces mozzarella cheese
3 ounces cheddar cheese
tortilla chips
cilantro or green onion
sour cream

1
Preheat oven to 350.
2
Drain tomatoes and set aside.
3
Heat a large skillet over medium-high heat.
4
Brown beef, stirring frequently.
5
Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
6
Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
7
Place in shallow 2 1/2 quart baking dish.
8
Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
9
Bake 8 to 10 minutes or until cheese is melted.
10
Garnish with cilantro and sour cream.
11
Serve warm with tortilla chips.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 29 ounces Ro-Tel tomatoes, 1 lb extra lean ground beef, 16 ounces refried beans, 1 tablespoon chili powder, and more.

Yes, Enchilada Bean Dip With Corn falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Enchilada Bean Dip With Corn

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