Jalapeno Bean Dip
This is the snack my family usually requests. We especially like to make this zippy dip on camping trips. —Lorene Goodwin, Belle Fourche, South Dakota
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (8 ounces each) tomato sauce
- 1 can (16 ounces) chili beans, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 medium jalapeno peppers, seeded and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 package (9-1/4 ounces) corn chips
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Reviews
No comment left
We liked this! Easy to put together and delicious. Thanks for sharing!
I made this vegetarian by using Morningstar Farms veggie crumbles instead of the beef. I served it with Chili Cheese Fritos. It was really good but I wouldn't call it a dip. I will serve it as the main entr?e next time.