FIESTA REFRIED BEAN DIP
This refried bean dip is made with tomatoes, cream cheese and bacon, a combo perfect for summer barbecues or game day get-togethers. Recipe courtesy of Ready Set Eat
Categories Appetizers
Time 19m59S
Yield 24
Number Of Ingredients 6
Steps:
- Heat large skillet over medium heat.
- Add bacon; heat 3 to 5 minutes or until crisp, turning occasionally.
- Drain bacon on paper towels and crumble; set aside.
- Add beans, drained tomatoes and cream cheese to skillet; heat 5 minutes or until beans are hot, stirring occasionally.
- Spread bean mixture in shallow serving dish.
- Top with queso fresco cheese and crumbled bacon.
- Sprinkle with green onions and serve with tortilla chips, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 62 calories, Sugar 0.8 g, Fat 4 g, Carbohydrate 4 g, Cholesterol 8 mg, Fiber 0.9 g, Protein 3 g, SaturatedFat 2 g, Sodium 133 mg
FIESTA REFRIED BEAN DIP
A warm bean dip recipe made with refried beans, zesty tomatoes and cream cheese, topped with crumbled bacon and queso fresco cheese
Provided by ReadySetEat
Categories Appetizer/Snack, Dips
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Heat large skillet over medium heat. Add bacon; heat 3 to 5 minutes or until crisp, turning occasionally. Drain bacon on paper towels and crumble; set aside.
- Add beans, drained tomatoes and cream cheese to skillet; heat 5 minutes or until beans are hot, stirring occasionally.
- Spread bean mixture in shallow serving dish. Top with queso fresco cheese and crumbled bacon. Sprinkle with green onions and serve with tortilla chips, if desired.
Nutrition Facts : @id https, Calories 35 calories
FIESTA RANCH BEAN DIP
Make and share this Fiesta Ranch Bean Dip recipe from Food.com.
Provided by Chris from Kansas
Categories Beans
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine ingredients except cheese.
- Heat through.
- Top with cheese and serve with tortilla chips.
Nutrition Facts : Calories 285.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 40, Sodium 1399.1, Carbohydrate 27.6, Fiber 7.3, Sugar 2.6, Protein 13.8
FIESTA 7 LAYER DIP
Colorful layers of refried beans, guacamole, sour cream, cheese, spicy tomatoes, olives and onion for a casual party dip
Provided by Food Network
Time 2h20m
Yield 14 servings (1/2 cup each)
Number Of Ingredients 9
Steps:
- 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
- 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
- 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.
FIESTA BEAN DIP
This loaded queso dip is incredibly easy to put together and serves a crowd. It is always a big hit at our parties, and is very easy on the host. What I like about it is how chunky and substantial it is. Tends to be addictive too.
Provided by HiAltitudeTexan
Categories Cheese
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- This can all be heated up in a saucepan, but I like to do it in the microwave, in a large glass bowl.
- Microwave refried beans, Velveeta and Ro-Tel together until the cheese is melted and ingredients are well mixed. Add black beans and zap until good and hot. Last, add the green onions and olives. If dip is too thick, thin with a little of the Ro-Tel juice. If necessary, heat to desired temperature.
- Serve warm (a crock-pot is good) with tortilla chips. If you wanted a party presentation, some grated cheese, chopped tomato and or green onion sprinkled on top would be pretty.
Nutrition Facts : Calories 183.9, Fat 8.2, SaturatedFat 4.4, Cholesterol 22.4, Sodium 794.1, Carbohydrate 18.6, Fiber 5.3, Sugar 2.5, Protein 9.9
FIESTA DIP
Rhonda Cowden from Quincy, Illinois sprinkles a warm creamy bean mixture with colorful toppings to create an effortless appetizer. "This delicious dip is a favorite at get-togethers," she says.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 5 cups.
Number Of Ingredients 7
Steps:
- In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.
Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FRIJOLES DE FIESTA (FIESTA REFRIED BEANS)
Fiesta refried beans are a must for quinceañera celebrations in the state of Sonora, and variations can be found in just about every carne asada gathering, taqueria and home. They belong to the category of frijoles maneados, a name that comes from having to constantly use your hands, manos, to stir the pot to get the texture right. Maneados are made with creamy pintos or buttery mayocoba beans that are cooked, mashed and cooked again in lard or oil. As they thicken, melty cheese is added. Fiesta refried beans go a step further by including fresh, dried or pickled chiles, and meats like chorizo. This version gets its peppy flavor from Colorado chiles and its smoke and spice from chipotles in adobo sauce. Salty crumbled Cotija crowns the dish. Aside from being fundamental to Sonoran carne asada tacos, these beans can also be slathered on flour tortillas for burritos, dipped with chips, filled in quesadillas, layered on tortas, scooped next to grilled meats or have eggs sitting over them. They are so accommodating that they end up in almost every Sonoran meal, becoming essential.
Provided by Pati Jinich
Categories beans, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place pinto beans in a large pot and cover with 14 cups water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, skim off any foam that may have risen to the top, partly cover with a lid and cook for 1 hour.
- Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 more minutes, until beans are completely cooked through and tender and the liquid is tinted from the pinto beans.
- Meanwhile, place the dried chiles in a small saucepan, cover with water and set over high heat. Once the liquid comes to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes, until chiles have rehydrated, softened and plumped up.
- Remove the lid on the beans, and, using a slotted spoon or a pair of tongs, discard the onion.
- Working in batches if needed, add the cooked beans along with 2 cups of their cooking liquid, the dried chiles, the chipotle chiles and the adobo sauce to a blender or food processor, and pulse until the mixture forms a coarse purée.
- Heat the oil in a large, heavy casserole or sauté pan set over medium. Once hot but not smoking, carefully add the bean purée, as it will strongly sizzle and splatter. Stir well, incorporating the hot oil into the bean mixture. Cook for 10 to 12 minutes, stirring often and scraping the bottom and sides of the pan as the refried beans continuously attempt to create a crust, until the mixture thickens.
- Stir in the grated cheese, and continue to cook for another 10 to 15 minutes, stirring frequently and scraping the bottom and the sides, until the mixture thickens to a thick purée that holds its shape, and a clear trail can be traced in the bottom of the pan.
- When ready to serve, scrape into a bowl and garnish with the crumbled Cotija. Beans will last up to 5 days in the refrigerator. Reheat them in a saucepan or skillet with a couple tablespoons of water over medium and mash as they warm up, since they have a tendency to thicken once chilled.
FIESTA REFRIED BEAN SOUP
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g
BEAN AND BACON FIESTA DIP
From Betty's Soul Food Collection... Savor a warm bean and bacon dip that's ready in about 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 22
Number Of Ingredients 9
Steps:
- Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
- Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
- Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 1 g, TransFat 0 g
FIESTA APPETIZER
This dip is always a big hit with men-maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too-I started it more than 50 years ago.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.
Nutrition Facts : Calories 215 calories, Fat 15g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein.
ZESTY BEAN DIP
You can't go wrong with this fast and easy bean dip. It's perfect with tortilla chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 28
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
- Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 3.6 g, Cholesterol 5.5 mg, Fat 1.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 165.5 mg, Sugar 0.4 g
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