Mexican Bean Dip


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

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
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


  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
14g Fat
13g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 223
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 42mg 14%
Sodium 793mg 34%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 12g
Vitamin C 2mg 12%
Calcium 298mg 23%
Iron 1mg 7%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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