Ingredients
Scale
- 1 pound ground beef
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (1 ounce) package taco seasoning
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped green onions
- Tortilla chips, for serving
Instructions
- Preheat oven to 350°F (175°C). In a large skillet, brown ground beef over medium heat. Drain off any excess grease.
- Stir in black beans, kidney beans, diced tomatoes and green chilies, and taco seasoning into the skillet with the ground beef. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- In a separate bowl, beat together softened cream cheese and sour cream until smooth. Spread the cream cheese mixture evenly into the bottom of a 9×13 inch baking dish.
- Pour the ground beef mixture over the cream cheese layer. Sprinkle with 1 1/2 cups of shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and sprinkle with remaining 1/2 cup cheddar cheese and green onions.
- Serve hot with tortilla chips.
Notes
For a spicier dip, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the ground beef mixture. The dip can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of dip
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg