Hot Bean Dip with Ground Beef
This Hot Bean Dip is warm, hearty, and packed with bold, comforting flavor in every scoop. Ground beef, seasoned beans, melty Monterey Jack cheese, and savory spices come together to create a dip that’s impossible to stop eating. Set it out with a bowl of tortilla chips and watch it disappear faster than you expected.
Servings 8
Equipment
- 1 Skillet
Ingredients
- 1½ Pound Ground Beef
- ½ Onion large, chopped
- ½ Green Pepper large
- 1 Cup Ketchup
- Salt and Pepper to taste
- 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
Instructions
- In a large skillet, brown the ground beef with the chopped onions and chopped green peppers. Drain.
- Add ketchup and seasonings and combine.
- Add the chili pinto beans and the kidney beans.
- Let it simmer for 15-20 minutes.
- Mash the beans thoroughly.
- Top with grated Monterey Jack cheese, onions, and black olives just before serving.
Notes
Helpful Tips
- Brown the beef well. Let the ground beef cook until it’s nicely browned before adding the other ingredients. This adds extra flavor and keeps the dip from tasting bland.
- Chop the vegetables into small pieces. Finely chopped onion and green pepper blend into the dip better and cook more evenly. This way, you get flavor in every bite without big chunks.
- Shred your own cheese if you can. Freshly shredded Monterey Jack melts more smoothly than pre-shredded cheese. It gives the dip that extra creamy, gooey texture.
- Use a sturdy chip. This dip is thick and hearty, so strong tortilla chips or corn chips work best for scooping.
- Make it ahead of time. You can prepare the dip earlier in the day and keep it in the fridge. Just bake it when you’re ready to serve.
- Keep it warm for parties. If you’re serving it at a gathering, transfer it to a slow cooker on the warm setting so it stays hot and cheesy longer.