Sausage Chili Bean Dip

chili Bean Dip

Ingredients:
8 ounces breakfast sausage, crumbled
1/2 cup chopped onion
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh cilantro
2 tablespoons OLD MILL CHILI STARTER MIX
1 cup (4 ounces) shredded Colby Jack cheese

Directions:
Cook sausage and onion in a large skillet, stirring to crumble sausage, until browned, about 5 minutes. Drain well.

Mash pinto beans in a large bowl using a potato masher; stir in black beans, tomatoes, cilantro, and CHILI STARTER MIX. Spoon into a PIGEON RIVER POTTERY MEDIUM CASSEROLE. Cover with foil.

Place casserole in oven; heat oven to 375 degrees F. Bake 45 minutes or until hot. Uncover and sprinkle with cheese; continue baking 15 minutes. Serve hot with chips.

Makes about 4 cups.

 

 

 

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