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Recipe: Nacho Bean Dip

August 1, 2009

Like most things that end up working, the Nacho Bean Dip was born from the discovery that none of us could really agree on what to put on our nachos. Not specifically that scenario, but the need to find a solution. Or just you know – not at all anything like that. But I digress.

We were all cool with the essentials – beans, meat, jalapeno, cheese, tortilla chips, big onions, and cilantro. Things got dicey (haha) when it came to tomatoes and guacamole (me), pickled jalapeno and salsa (Mikey), and no onions (Faye). The solution we came up with was a casserole, if you will – agreed upon essentials topped with cheese, dicey ingredients served on the side. The only one that actually had to compromise was Faye. The onions were minced so she would get the flavor without knowing they were there.

Let’s work together to promote Synergy.

Nacho Bean Dip

Nacho Bean Dip

Taco Seasoning
Serves: 1 (about a 5 Tbsp volume, enough to flavor 1 lb of meat)

2 Tbsp cumin
2 Tbsp garlic powder
1 tsp paprika
1 tsp red pepper powder
1 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

1. Mix it all together and use or make extra and store it in an airtight container for later.

Nacho Bean Dip
Serves: a party or 8 for dinner

8 oz cream cheese, room temperature (optional)

8oz ground sirloin
1/2 yellow onion, minced
2 jalapenos, seeded and minced (squeeze and roll it between your fingers to loosen the seeds)
2 Tbsp water
1 serving taco seasoning
1/2 cup black beans, washed, drained, and slightly mashed
16 oz traditional refried beans

8 oz shredded Mexican style cheese (Kraft Natural makes a good one)
2 T cilantro, rough chop

tortilla chips (use thick tortilla chips)

1. Preheat oven to 400°F. Optional – Spread the cream cheese in the bottom of a round 9″ baking dish.
2. In a large frying pan, brown the beef, onion, and jalapeno over medium-high heat using your spatula to cut the beef into small pieces. Then drain off the fat and stir in the water, taco seasoning, black beans, and refried beans. Lower the heat to medium and continue to cook until the refried beans are hot.
3. Scoop the refried bean mixture into the baking dish. Cover the top evenly with both the cheese and cilantro. Bake for 10-15 minutes, until the cheese is melted and crispy on the sides.
Remove from the oven, cool for 5 minutes, and serve with the tortillas and sides.


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