Beef and Bean Dip

Makes 3 1/3 cups

6 ounces 96% lean ground beef
1 medium onion, chopped
1 tablespoon chili powder
1 can (1 lb) pinto beans, drained
1/2 teaspoon ground cumin
1/2 cup picante sauce
1/2 cup shredded nonfat or reduced-fat sharp Cheddar cheese
1/4 cup thinly sliced scallions

Place the ground beef in a medium-sized nonstick skillet, and brown over
medium-high heat, stirring constantly.  Drain off any excess fat, and add the
onion and 2 teaspoons of the chili powder.  Cover and cook over medium
heat until the onions are crisp-tender.  Set aside.  Place the beans, the
remaining teaspoon of chili powder, and the cumin in a food processor or
blender, and process to the desired consistency.  Spread the bean mixture in
a layer on the bottom of a 9-inch deep dish pie pan.  Top the beans with
the ground meat mixture, and add layers of the picante sauce, Cheddar
cheese, and scallions, in that order.  If using a microwave oven, heat uncovered
at 80-percent power for about 5 minutes, or until bubbly.  If using a
conventional oven, heat uncovered at 400 degrees for about 20 minutes
or until bubbly.  Serve with fat-free tortilla chips.

SERVING SIZE: 1 Tablespoon

POINTS:  0.5 (0.5) 

PER SERVING:  15 Calories/0.2 g Fat
35 mg Sodium/0.6 g Dietary Fiber/2 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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