Phil Miller-style, I'm going to start logging my recipes here as I can't seem to keep track of them printed out or filed away on my computer. I made a vegan version last night for a fireworks party -- without the beef and olives and only 50% of the green chiles (I can't handle hot). It was not even a close second to the layered bean dip right next to it (secret ingredient: cheese). However, that is good news since it made great burritos today (with cheese). Next time I'll try it with the beef (grass fed, of course, because you can eat more of it):
Quick and Easy 4th of July Bean Dip
Serving Size: 6 to 8
Cooking Time: 15 minutes
What you need:
32 oz can of refried beans of your choice
15 oz can of corn drained
8 oz can of diced green chilies drained
1 1/2 cup of diced onion
1 tablespoons of extra virgin olive oil
1/2 cup of your favorite salsa
1/2 cup of red taco sauce mild
Diced tomatoes (optional)
Diced olives (optional)
1 lb of cooked ground beef crumbled (optional)How to make:
Sauté the diced onion in oil in a small frying pan until tender. Combine refried beans, corn, green chilies, salsa, taco sauce, tomatoes, olives, ground beef, and the sautéed onions. Cook on medium low while stirring constantly. Cook the mixture for about 5 minutes or until warm. Serve in a dish with chips of your choice.
