Tex Mex Bean Dip Recipes

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TEX-MEX DIP



Tex-Mex Dip image

Sit back and relax with your family while enjoying this creamy dip. Colorful and festive, it's easy to put together ahead of time, which makes it perfect for game day. - Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10 servings.

Number Of Ingredients 13

2 cans (9 ounces each) bean dip
3 medium ripe avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 cup sliced ripe olives
4 green onions with tops, sliced
1 large tomato, chopped and seeded
Tortilla chips

Steps:

  • Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

Nutrition Facts : Calories 360 calories, Fat 30g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 878mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

SEVEN LAYER TEX MEX DIP



Seven Layer Tex Mex Dip image

This is a great, easy recipe people love. Our family has made it for gatherings for as long as I can remember. Refried beans are layered with guacamole, a seasoned sour cream mixture, cheese and vegetables. Serve it with tortilla chips. Enjoy!

Provided by Ginny

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 9

1 (16 ounce) can refried beans
1 cup guacamole
¼ cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
¼ cup chopped green onions
¼ cup black olives, drained

Steps:

  • In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
  • In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
  • Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 10.7 g, Cholesterol 32.8 mg, Fat 16.7 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 465.6 mg, Sugar 1 g

TEX-MEX TAILGATE DIP



Tex-Mex Tailgate Dip image

Seven layers = seven reasons to love this party-ready bean dip. Creamy, spicy and full of flavor, every bite is a celebration of everyone's favorite Tex-Mex ingredients that's worth cheering for before the game even begins.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 16

Number Of Ingredients 10

1 can (16 oz) Old El Paso™ refried beans
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, as desired

Steps:

  • In medium bowl, mix refried beans and taco seasoning mix. Spoon about 2 tablespoons of the bean mixture into each of 16 (5-oz) clear plastic cups.
  • In another medium bowl, mix cream cheese and chiles. Spoon 1 heaping tablespoon of the cream cheese mixture over the bean mixture in each cup.
  • Top each cup with 1 tablespoon of the salsa, followed by 2 tablespoons of the lettuce, 2 tablespoons of the cheese, 1 1/2 teaspoons of the olives and 2 teaspoons of the tomato. Refrigerate until serving time, up to 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 150, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 0 g

TEX-MEX PINTO BEANS



Tex-Mex Pinto Beans image

Serve your family with slow-cooked pinto beans - a delicious side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 7h10m

Yield 6

Number Of Ingredients 7

1 pound dried pinto beans (2 cups), sorted and rinsed
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
6 1/2 cups water
1 tablespoon chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on high heat setting 7 to 9 hours or until beans are tender.

Nutrition Facts : Calories 200, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 16 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg

TEX-MEX BEAN DIP



Tex-Mex Bean Dip image

For a supper appetizer at your next party, try this delicious recipe. This warm dip will delight all your guests.-Helen Suter, Golconda, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 40 appetizer servings.

Number Of Ingredients 9

1 bunch green onions (6 onions), chopped, divided
1 can (16 ounces) refried beans
1 cup sour cream
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 ounces) green chilies, chopped
1 envelope taco seasoning
Tortilla chips

Steps:

  • Set aside 1 tablespoon chopped green onions for garnish. In fondue pot or chaffing dish, combine the beans, sour cream, cream cheese, shredded cheeses, chilies, taco seasoning and remaining green onions., Heat and stir until cheese is melted. Garnish with reserved onions. Serve warm with tortilla chips.

Nutrition Facts :

TEX-MEX BLACK BEAN DIP



Tex-Mex Black Bean Dip image

This dip is awesome served fresh warm or at room temp. It's also good the next day refrigerated. I think the recipe may have come from Southern Living or Cooking Light. It's not pretty to look at, but one taste and they will come back for more.

Provided by KellyC

Categories     Black Beans

Time 20m

Yield 16 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
1 teaspoon vegetable oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup tomatoes, diced
1/3 cup picante sauce
1/2 tablespoon ground cumin
1/2 teaspoon chili powder
1/4 cup monterey jack cheese, shredded
1/4 cup cilantro, fresh,chopped
1 tablespoon lime juice, fresh

Steps:

  • Mash the beans in a bowl, set aside.
  • Heat oil in a medium nonstick skillet over medium heat.
  • Add onion and garlic.
  • Saute 4 minutes or until tender.
  • Add beans, tomato and next 3 ingredients.
  • Cook 5 minutes or until thickened, stirring constantly.
  • Remove from heat.
  • Add cheese and remaining ingredients, stirring until cheese melts.
  • Serve warm or at room temperature with regular or fat free corn or flour tortilla chips.

TEX'N MELT'M



Tex'n Melt'm image

Addictive refried bean, salsa and cheese melt. Perfect for baby showers and Football Sunday! Serve hot with corn chips.

Provided by JAMIE LAWSON

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 20m

Yield 16

Number Of Ingredients 3

1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
1 (16 ounce) package shredded Mexican-style cheese blend

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
  • Scoop the refried beans into the baking dish, and smooth to form an even layer. Spread the salsa on top of the beans, and top with shredded cheese.
  • Bake in the preheated oven for 15 minutes, until the mixture is hot and the cheese is bubbling.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 7.2 g, Cholesterol 29.5 mg, Fat 9.1 g, Fiber 1.9 g, Protein 8.5 g, SaturatedFat 6.7 g, Sodium 437.4 mg, Sugar 0.9 g

TEX MEX BLACK BEAN DIP



Tex Mex Black Bean Dip image

Make and share this Tex Mex Black Bean Dip recipe from Food.com.

Provided by Brookelynne26

Categories     Black Beans

Time 10m

Yield 1 3/4 cups, 10 serving(s)

Number Of Ingredients 11

1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup bottled picante sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained
1/4 cup shredded reduced-fat monterey jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.

Nutrition Facts : Calories 60.6, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.6, Sodium 99.7, Carbohydrate 10, Fiber 3.2, Sugar 1.1, Protein 3.8

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