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    You are in: Home / Recipes / Enchilada Bean Dip With Corn Recipe
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    Enchilada Bean Dip With Corn

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    AmyZoe's Note:

    I used sausage in place of the ground beef, and I really enjoyed this. Next time I'd double the corn. I threw my cilantro in with the mixture--recipe is posted as written. Recipe courtesy of Del Monte at allrecipes.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Drain tomatoes and set aside.
    3. 3
      Heat a large skillet over medium-high heat.
    4. 4
      Brown beef, stirring frequently.
    5. 5
      Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
    6. 6
      Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
    7. 7
      Place in shallow 2 1/2 quart baking dish.
    8. 8
      Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
    9. 9
      Bake 8 to 10 minutes or until cheese is melted.
    10. 10
      Garnish with cilantro and sour cream.
    11. 11
      Serve warm with tortilla chips.

    Ratings & Reviews:

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    Nutritional Facts for Enchilada Bean Dip With Corn

    Serving Size: 1 (130 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 119.0
     
    Calories from Fat 40
    34%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 24.3 mg
    8%
    Sodium 460.0 mg
    19%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.8 g
    3%
    Protein 10.0 g
    20%

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