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Chorizo Bean Dip

With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. —Elaine Sweet, Dallas, Texas
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    48 servings (1/4 cup each)

Ingredients

  • 1 pound ground sirloin
  • 1/3 pound uncooked chorizo or bulk spicy pork sausage
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 2 cans (16 ounces each) refried black beans
  • 1 cup shredded Monterey Jack cheese
  • 1-1/3 cups salsa
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 2 cups guacamole
  • 6 green onions, thinly sliced
  • 1 cup sour cream
  • 1/2 cup minced fresh cilantro
  • 3/4 cup jalapeno-stuffed olives, sliced
  • Tortilla chips

Directions

  • Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
  • Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through.
  • Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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