Description
This Hot Bean Dip with Ground Beef is a hearty and flavorful appetizer perfect for parties and gatherings. It combines savory browned ground beef with a medley of chili pinto and kidney beans, simmered in a tangy ketchup-based sauce, and topped with melted Monterey Jack cheese, fresh onions, and black olives for a deliciously satisfying dip.
Ingredients
Meat and Vegetables
- 1½ Pounds Ground Beef
- ½ Large Onion, chopped
- ½ Large Green Pepper, chopped
Beans and Toppings
- 1 Can Chili Pinto Beans
- 1 Can Kidney Beans, drained and washed
- 2 Cups Monterey Jack Cheese, shredded
- ½ Cup Onion, chopped for topping
- ½ Cup Black Olives, sliced
Other Ingredients
- 1 Cup Ketchup
- Salt and Pepper, to taste
Instructions
- Brown the Meat and Vegetables: In a large skillet over medium-high heat, brown the ground beef along with the chopped onions and green peppers until the meat is fully cooked and vegetables are tender. Drain excess fat from the skillet.
- Add Ketchup and Seasonings: Stir in the ketchup along with salt and pepper to taste, ensuring the mixture is well combined.
- Add Beans: Mix in the chili pinto beans and the drained kidney beans thoroughly with the beef mixture.
- Simmer the Dip: Reduce heat to low and allow the mixture to simmer gently for 15 to 20 minutes to meld flavors.
- Mash the Beans: Using a spoon or potato masher, mash the beans thoroughly to create a creamy and cohesive dip texture.
- Add Toppings: Just before serving, sprinkle shredded Monterey Jack cheese, chopped onions, and sliced black olives evenly over the top to enhance flavor and presentation.
Notes
- For a spicier dip, add some diced jalapeños or a dash of hot sauce during simmering.
- You can substitute the ketchup with tomato sauce mixed with a bit of sugar and vinegar for a different flavor profile.
- Serve warm with tortilla chips, crackers, or toasted bread slices.
- Beans can be mashed more or less depending on your preferred dip texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
