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Texas Bean Dip

  • 4servings
  • 2665calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 Ounces Monterey Jack Cheese

  3. 1 20-Ounce Can Kidney Beans

  4. 1 Cup Tomato Puree

  5. 2 Tablespoons Chopped Green Chiles

  6. 1 Teaspoon Salt

  7. 1/2 Teaspoon Ground Cumin

  8. 1/4 Teaspoon Ground Coriander

  9. 1 Teaspoon Chili Powder

  10. 2 Tablespoons Butter Or Margarine

  11. 1/2 Cup Chopped Onion

  12. 1 Clove Garlice, Minced

Instructions Jump to Ingredients ↑

  1. Assemble and attach rotor slicer/shredder using fine shreder cone (no 1). Turn to speed 4 and shred cheese into bowl. Add beans, tomato puree, chiles, salt, cumin, coriander, and chili powder. Attach bowl and flat beater. Turn to speed 2 and mix until beans are partially mashed, about 1 1/2 minutes. Melt butter in large skillet over medium heat. Add onion and garlic and saute 3 minutes. Add bean mixture and simmer 5 minutes or until cheese melts. Serve warm with taco chips.

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