Mexican Bean Dip on the Char-Broil Big Easy

I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on my Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily.

This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.

Mexican Bean Dip on the Char-Broil Big EasyDisposable mini meatloaf pans are great for cooking up dishes like this dip on the Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mexican Bean Dip on the Char-Broil Big Easy
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
  • 1 pound hot Mexican chorizo sausage
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 1 (6 ounce) can refried beans
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3 disposable mini meatloaf pans (if cooking in the oven use a 9" x 9" baking dish)
  • 3 jalapeno peppers, seeded and chopped
  • 1/4 cup taco or hot sauce
  • 1/2 pound shredded cheese (I used a combination of taco and Mexican cheese)
  • Black olives, sliced
  • Green onion, sliced
  • Tortilla chips, warmed
  1. Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
  2. Add the onion and garlic and continue cooking until the meat is done.
  3. Stir in the beans, cumin and oregano. Remove from heat.
  4. Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
  5. Divide the meat mixture between the pans.
  6. Divide the hot jalapenos and taco sauce between the pans.
  7. Place into the Big Easy or oven and cook for 10 minutes.
  8. Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
  9. Top with olives and green onion and serve with warm tortilla chips.

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.

Louisiana Red Bean DipServe with hot sauce on the side for your friends that like a little kick.

Also try my pimento olive dip.

Louisiana Red Bean Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 1 cup cooked bulk spicy sausage
  • 2 (15 ounce) cans red kidney beans, rinsed, drained
  • 1 (4 ounce) can fire-roasted diced green chiles (I used La Victoria)
  • 3/4 cup salsa (I used Newman's Medium)
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups shredded Mexican-blend cheese, divided
  • Tortilla chips, warmed, for serving
  1. Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
  2. Preheat your oven to 350 F.
  3. Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
  4. Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
  5. Pour blended mixture into dish. Top with the sausage and the remaining cheese.
  6. Bake until hot and bubbly, 15-20 minutes.
  7. Serve with warmed tortilla chips.