Mexican Bean Dip Recipe

Ingredients
<br>- 2 (11.25 ounce) cans chili beef soup
<br>- 1 (8 ounce) jar taco sauce
<br>- 1 (2.25 ounce) can chopped black olives, drained
<br>- 1 onion, chopped
<br>- 1 (8 ounce) package shredded Cheddar cheese
<br>- 1 (8 ounce) package shredded Monterey Jack cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).
<br>step 2: In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
<br>step 3: Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
<br>step 4: Cook in the preheated oven 10 minutes, or until the cheese has melted.
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Ingredients
- 2 (11.25 ounce) cans chili beef soup
- 1 (8 ounce) jar taco sauce
- 1 (2.25 ounce) can chopped black olives, drained
- 1 onion, chopped
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
step 3: Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
step 4: Cook in the preheated oven 10 minutes, or until the cheese has melted.

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