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Beef Dip
Makes 10 servings of 2 tbsp / 50 g each
Course
Appetizer
Cuisine
Tex-Mex
Keyword
Beef
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
½ cups / 550 g
Calories
78
kcal
Ingredients
250
ml jar
home canned kidney beans
(½ pint jar / 1 cup cooked / 8 oz)
½
teaspoon
cumin
(ground)
1
tablespoon
lime juice
(fresh or bottled)
pinch
salt
(OR salt sub.)
pinch
ground black pepper
250
ml jar
home canned ground beef
(½ pint jar / 1 cup cooked / 8 oz)
250
ml jar
salsa
(of your choice. ½ pint / 1 cup / 8 oz)
125
ml jar
pickled jalapeno
(¼ pint jar / ½ cup / 4 oz)
4
tablespoons
cheese
(grated, low-fat. Or otherwise.)
coriander
(aka cilantro. Fresh leaves, washed and chopped. Optional)
hot sauce
(optional)
Metric
-
US Customary
Instructions
Drain kidney beans; rinse. Mash with cumin, salt sub, pepper and lime juice. Spread in bottom of your dip serving dish.
Empty ground beef jar water and all into a microwave-safe jug of vessel. Zap for one minute. Drain well. (Tip! Freeze beef stock for soup)
Let cool until safe to touch, then scatter the beef over the mashed bean.
Drain the jar of jalapenos, sprinkle them over top the beef.
Spoon the salsa over the jalapenos.
Sprinkle the grated cheese on top of the salsa.
Scatter some fresh chopped coriander leaves over top (optional).
Drizzle with some hot sauce, depending on the tastes of your crowd (optional).
Notes
The purpose of heating the ground beef briefly is to make it give up all its canning water quickly.
Use whatever salsa you have to hand, obviously.
Nutrition
Serving:
2
g
|
Calories:
78
kcal
|
Carbohydrates:
6.6
g
|
Protein:
8.8
g
|
Fat:
2.4
g
|
Saturated Fat:
0.8
g
|
Cholesterol:
18
mg
|
Sodium:
61
mg
|
Fiber:
1.8
g
|
Sugar:
1.9
g