Southwestern Bean Dip brings the heat to your next party or gathering! Spicy, hearty, and savory, this dip features not only beans but also ground beef, jalapeño peppers, and sharp cheddar cheese. The final dish is melty, rich, and endlessly satisfying, perfect for dipping with tortilla chips, crunchy veggies, or whatever could use a hit of Southwestern flavor. Southwestern Bean Dip tends to disappear in a hurry, so make sure you grab some before your guests gobble it up!
Ingredients• 2 pounds ground beef • 1 tablespoon dried minced onion • 1 (8-ounce) can tomato sauce • 1 (16-ounce) can kidney beans, rinsed and drained • 1 (16-ounce) can chili beans, undrained • 4 cups cheddar cheese, shredded • jalapeño pepper, optional, sliced, to taste, for topping • tortilla chips, optional, to taste, for serving
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet, cook the beef over medium heat until no longer pink, about 5-7 minutes.
Drain the skillet.
Transfer the beef to a bowl.
Add the onion to the beef and mash with a fork until crumbly.
In a blender, add the tomato sauce and beans.
Process the sauce and beans until chunky.
Add the bean mixture to the beef, mixing well.
Spoon 1/2 of the meat mixture into the prepared baking dish.
Top the mixture in the baking dish with 1/2 of the cheese.
Repeat the layers.
Bake uncovered until the cheese is melted, about 30 minutes.
Top with the sliced jalapeño.
Serve warm with the tortilla chips.