Name: Enchilada Bean Dip with Corn
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: Serves 18; 1/3 cup per serving
Cuisine: mexican
Ingredients: 2 cans (14.5 oz. each) Del Monte® Petite Diced Tomatoes with Chipotle Chilies or Del Monte® Petite Diced Tomatoes with Zesty Jalapenos; 1 lb. extra lean ground beef; 1 can (16 oz.) fat-free refried beans; 1 Tbsp. chili powder; 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained; 6 oz. shredded low-fat Mexican cheese blend (or 3 oz. mozzarella and 3 oz. reduced fat cheddar cheese) (1 1/2 cups. total); Tortilla chips; Optional, chopped cilantro or green onions; Optional, sour cream

Directions

1. Preheat oven to 350 degrees F.
2. Drain 1 can tomatoes and set aside.
3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

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Enchilada Bean Dip with Corn

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