TASTY TACO BEAN DIP
Serve this very easy and tasty bean dip with tortilla chips. Baked beans add a unique flavor to an otherwise traditional favorite. It's always the first to go at parties!
Provided by SGORDON
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
- Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
- Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.
Nutrition Facts : Calories 35.7 calories, Carbohydrate 4 g, Cholesterol 3.7 mg, Fat 1.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 173.4 mg, Sugar 1.6 g
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
SMOKY BEAN DIP
The natural smokiness of chipotle chiles get an extra boost with liquid smoke in this recipe, a pleasing cross between a salsa and bean dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
- In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
- Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
- Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 15 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
SMOKY PULLED AUBERGINE & BLACK BEAN TACOS
These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day - bonus!
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 19
Steps:
- Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
- Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
- Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
- Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve
Nutrition Facts : Calories 518 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 11 grams sugar, Fiber 20 grams fiber, Protein 21 grams protein, Sodium 1.6 milligram of sodium
MR. TACO BEAN DIP
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a food processor, process beans until smooth. In a small bowl, beat the cream cheese, sour cream and taco seasoning until blended. Beat in beans. Cover and refrigerate for at least 20 minutes., Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-1/2-in. shell. Cube removed bread; set aside. Place bread bowl on an endive-lined plate., Cut red pepper into two rings for ears and a thick slice for mouth; attach to bread bowl, using toothpicks. Attach tomato for nose. For eyes, attach egg and olives and celery leaves for eyelashes. , Fill bread bowl with bean dip. Serve with bread cubes, tortilla chips and vegetables.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
TACO BEAN DIP
An easy dip to make ahead of time. It can easily be made low fat if you prefer. The 4 hour cook time shown is actually refrigeration time.
Provided by Junebug
Categories Weeknight
Time 4h10m
Yield 1 pan
Number Of Ingredients 7
Steps:
- *It'svery easy to make this low fat by substitutung fat free beans, fat free sour cream, fat free miracle whip and no fat or low fat cheese.
- Mix sour cream, mayonnaise, and taco seasoning.
- Spread beans in the bottom of a pan.
- Top with the sour cream mixture.
- Cover and refrigerate for about 4 hours.
- Sprinkle with grated cheese.
- Top with tomatoes, then green onions.
- Enjoy!
CRUNCHY BEAN DIP TACOS
Somewhere between dip and crispy tacos lies this delicious bean-and-cheese stuffed tortilla dish. Each assembled taco is pan-fried until the tortilla is crisp and the cheese is irresistibly melty. Serve these treats with your favorite salsa, and don't forget the sour cream. Guacamole is never bad either!
Provided by Erin Jeanne McDowell
Categories main-dish
Time 40m
Yield 12 tacos
Number Of Ingredients 17
Steps:
- For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
- For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
- Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
- Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
- Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.
SMOKY BLACK BEAN DIP
Canned chipotles in adobo sauce bring smoky depth to this black bean dip. Serve with tortilla chips and crudite.
Provided by HurdBird
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
- Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
- Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 5 g, Cholesterol 1.5 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 77.3 mg, Sugar 0.1 g
TURKEY TACO DIP
I created this zippy snack when I had a craving for tacos, but didn't want all the fat and calories that go along with them. It's quick to fix and uses ingredients I usually have on hand. I served this appetizer at a bridal shower, and the bride liked it so much she asked me to make it for her wedding reception! -Liz Adcock, Rayville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook turkey over medium heat until no longer pink; drain. Add taco seasoning and water; cover and simmer for 10 minutes. Spoon turkey onto a 12-in. serving plate or pizza pan. In a bowl, beat the cream cheese until smooth. Add sour cream; spread over the meat mixture. Spread with picante sauce. Top with lettuce, tomato and cheese. Serve with tortilla chips.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SMOKEY TACO BEAN DIP
Make and share this Smokey Taco Bean Dip recipe from Food.com.
Provided by KimberlyClaire79
Categories Beans
Time 25m
Yield 2 pounds of dip, 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1 cup sour cream with refried beans,Tabasco and taco seasoning. Be sure to reserve 1/4 cup sour cream for the final step. Spray baking pan with baking spray, fill pan with bean mixture.
- Top bean mixture with grated cheese, cover pan with foil and bake at 350 degrees for 20 minutes or until dip is heated through.
- Top with red onion, jalepeno, black olives, romaine lettuce, cilantro and tomato.
- Place 1/4 cup sour cream in a plastic baggie, close baggie up. Pierce or slice with scissors, a very small hole on one of the corners of the baggie. Squirt sour cream in a fun design on top.
- Serve with chips.
Nutrition Facts : Calories 105.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 17.7, Sodium 224.5, Carbohydrate 7.1, Fiber 2.2, Sugar 0.3, Protein 5
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