You can’t have a tailgate without 7 layer dip! Don’t forget to load yours with beef for a game-winning treat.
Cook Time 40M
|
Protein 15g
|
Servings 12
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
157Carbs
4% DVFat
4% DVFiber
11% DVIron
10% DVIngredients
• 1 teaspoon vegetable oil
• 1/2 cup diced sweet onion
• 2 tablespoons reduced-fat dairy sour cream
• 1 tablespoon tomato paste
• 1 cup diced, seeded tomatoes
• 1 can (15 ounces) no-salt added black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 can (4 ounces) diced mild green chiles
• 2 fresh jalapeño peppers, trimmed, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1-1/2 cups reduced-fat shredded Mexican blend cheese
Instructions
Preheat oven to 350°F. Heat large oven-proof non-stick skillet over medium heat until hot. Add oil and onion; cook 5 minutes until onions are soft. Add ground beef; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove skillet from heat. Stir in sour cream and tomato paste.
Top beef with tomatoes, beans, corn, chiles, jalapeno peppers and cilantro. Sprinkle mixture with cumin and chile powder; top with cheese. Bake in 350F° oven 20 minutes or until cheese has melted and starting to brown. Remove skillet from oven. Garnish with squeeze of lime, as desired. Serve with chips or tortillas, as desired.
About Ground Chuck
You can’t have a tailgate without 7 layer dip! Don’t forget to load yours with beef for a game-winning treat.