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Mexican Bean Dip on the Char-Broil Big Easy
I made this Mexican bean dip in no time at all. You can make it in your oven too, just as easily.
Course
Appetizer
Cuisine
American
Keyword
Big Easy, Char-Broil, dip
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
122
kcal
Author
Mike
Equipment
Char-Broil Big Easy
1
Char-Broil Bunk Bed Basket
3
Disposable mini-meatloaf pans
Ingredients
1
pound
chorizo sausage
½
medium
red onion
chopped
1
clove
garlic
minced
1
6 ounce
refried beans
¼
teaspoon
ground cumin
¼
teaspoon
dried oregano
3
jalapeno peppers
seeded and chopped
¼
cup
hot sauce
½
pound
shredded cheese
I used a combination of taco and Mexican cheese
Black olives
sliced
Green onion
sliced
Tortilla chips
warmed
Instructions
Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
Add the onion and garlic and continue cooking until the meat is done.
Stir in the beans, cumin and oregano. Remove from heat.
Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
Divide the meat mixture between the pans.
Divide the hot jalapenos and taco sauce between the pans.
Place into the Big Easy or oven and cook for 10 minutes.
Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
Top with olives and green onion and serve with warm tortilla chips.
Notes
If cooking in the oven use a 9" x 9" baking dish instead of the aluminum pans.
Nutrition
Calories:
122
kcal
|
Carbohydrates:
1
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
42
mg
|
Sodium:
808
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
366
IU
|
Vitamin C:
15
mg
|
Calcium:
107
mg
|
Iron:
1
mg