Black Bean Nacho Dip

I'm trying to get CJ & I to go vegetarian, slowly but surely the change is taking place! (Kind of) We're at least cutting back on meat and so I'm trying new less-meat recipes (note: there is meat in some of the recipes, but not all). Here's my latest:

Black Bean with Less-Beef Nacho Dip

1/3 pound ground beef
1 can Black Beans
1/2 jar Salsa Verde
1/3 jar regular Tomato salsa
1 small onion, finely chopped
3 cloves garlic, chopped
1 Tbsp Chili powder
1 Tbsp Cumin
Salt & Pepper to taste
Cheese, green onions, lettuce for topping

Brown beef in medium skillet. Add onions & garlic. Cook until onions are clear and garlic is soft, about 6 - 7 minutes. Add chili pepper, cumin, salt & pepper to pan.

Drain black beans. Add half the can of black beans to pan, then smash half the can of black beans with fork - add the smashed black beans. Add the salsa verde and regular salsa to the pan. Cook until warmed through.

Put in serving dish, top with cheese, green onions, lettuce and serve still warm.

This would also be good on tortillas, over tortilla chips. Or you can make into a soup - add 1 can of beef broth and 1 can of diced tomatoes. Yum!


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