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Mexican Bean Dip

Rated as 3.6 out of 5 Stars

"Serve this hot chili dip warm with tortilla chips. Everyone enjoys this!"
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30 m servings 223
Original recipe yields 12 servings


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  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 8x8 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.

Nutrition Facts

Per Serving: 223 calories; 13.8 12.8 12.1 42 793 Full nutrition

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Read all reviews 4
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did not like this dip.

Hard to find the soup, but well worth it when you do find it!

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.

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...