Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup cream cheese
- 1/2 cup sour cream
Instructions
- In a skillet, brown the ground beef with the diced onion over medium heat until fully cooked.
- Add garlic powder, chili powder, diced tomatoes, black beans, and corn to the skillet. Stir well to combine.
- Lower the heat and add cream cheese, stirring until melted and smooth.
- Mix in shredded cheese until fully melted.
- Finally, stir in sour cream and remove from heat.
- Serve warm with tortilla chips.
Notes
- This dip can be made in a slow cooker for easy serving.
- Add jalapeños for extra heat.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 24 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 70 milligrams