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

Betty

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.

  • Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.

  • Cook in the preheated oven 10 minutes, or until the cheese has melted.

Nutrition Facts

223 calories; protein 12.1g; carbohydrates 12.8g; fat 13.8g; cholesterol 41.5mg; sodium 793.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2007
Hard to find the soup but well worth it when you do find it! Read More
(10)

Most helpful critical review

Rating: 1 stars
03/03/2006
did not like this dip. Read More
(12)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/03/2006
did not like this dip. Read More
(12)
Rating: 4 stars
07/26/2007
Hard to find the soup but well worth it when you do find it! Read More
(10)
Rating: 5 stars
07/06/2008
Made this one night for my bunko group and they loved it. It's easy and you can add anything you want to it and make it a little different each time. Read More
(7)
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Rating: 4 stars
12/10/2016
The only chili beef soup I could find was a store brand and although it tasted okay it made the dip too thin in my opinion. I think canned chili with beans would work better for this and it is easier to find. Overall great flavor though and one that wouldn't stick around long at a football party. Next time I will add jalapeno's for some heat. Read More
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