enchilada bean dip with corn

Ingredients

• Servings: 6
• 2 (14.5 ounce) cans del monte® petite diced tomatoes with chipotle chilies or del monte® petite diced tomatoes with zesty jalapenos
• 1 pound extra lean ground beef
• 1 (16 ounce) can fat-free refried beans
• 1 tablespoon chili powder
• 1 (15.25 ounce) can del monte® whole kernel corn, no salt added, well drained
• 6 ounces shredded low-fat mexican cheese blend (or half mozzarella and half reduced fat cheddar cheese)
• tortilla chips
• chopped cilantro or green onions (optional)
• sour cream (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f.
• drain 1 can tomatoes and set aside.
• 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.
• place in shallow 2-1/2-quart baking dish. sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
• bake 8-10 minutes or until cheese is melted. garnish with cilantro and sour cream, if desired. serve warm with tortilla chips.