January 27, 2015

Enchilada Bean Dip with Corn

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 6 cups

EnchiladaBeanDipCorn_sml copy

2 cans (14.5 oz. each) Del Monte® Petite Diced® Tomatoes with Chipotle Chilies or Del Monte® Petite Diced® Tomatoes with Zesty Jalapenos
1 lb. extra lean ground beef
1 can (16 oz.) fat-free refried beans
1 Tbsp. chili powder
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
6 oz. (1 1/2 cups) shredded low-fat Mexican cheese blend (or 3 oz. each mozzarella and reduced fat cheddar cheese)
Chopped cilantro or green onions, optional
Sour cream, optional
Tortilla chips

Heat oven to 350° F.
Drain 1 of the cans of tomatoes; set tomatoes aside.
Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add undrained tomatoes, 1/2 of the drained tomatoes, beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
Place in shallow 2-1/2-quart baking dish. Sprinkle evenly with the remaining 1/2 of the drained tomatoes, corn and cheese.
Bake 8 to 10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

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