Kims Mexican Bean Dip Recipes

Steps:

• Heat oven to 375*.
• In a large bowl add beans, chiles with juice, liquid smoke and garlic. Mix together well. Stir in cilantro. Place mixture in ungreased shallow 9 inch glass pan. Top with the cheese.Cover with foil.
• Bake at 375* for 15 to minutes or until mixture is thoroughly heated.
• Serve with tortilla chips.
• Note: May add more chiles for a more spicier dip. May microwave on high (with out the tin foil) to 3 to 5 minutes. May garnish with tomatoes and green peppers if you desire.

Steps:

• Mix taco seasoning with beans and spread in a 13x9 inch glass dish.
• Layer sour cream, onion, peppers, lettuce, tomatoes, cheese& olives in that order.
• Serve with tortilla chips or scooper size Fritos.

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
• Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
• Cook in the preheated oven 10 minutes, or until the cheese has melted.