Makes 10 servings of 2 tbsp / 50 g each
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 1/2 cups / 550 g
Calories 78 kcal
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).
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.