Mexican Bean Dip

Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!

Original recipe makes 12 servings


2 (11.25 ounce) cans chili beef soup
1 (8 ounce) jar taco sauce
1 (2.25 ounce) can chopped black olives, drained
1 onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

  • PREP

    20 mins

  • COOK

    10 mins


    30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
  3. Transfer chili beef soup and taco sauce mixture to an 8×8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
  4. Cook in the preheated oven 10 minutes, or until the cheese has melted.


Calories: 223 kcal
Carbohydrates: 12.8 g
Cholesterol: 42 mg
Fat: 13.8 g
Fiber: 1.7 g
Protein: 12.1 g
Sodium: 793 mg