Bean & Sausage Dip
Created by SingleDadChef on September 4, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 15m
- Recipe #6400
Ingredients
- 1 (10-14 ounce) can kidney beans or black beans, drained
- 1 (10 ounce) jar picante sauce (mild, med, or hot to taste)
- 1 pound Velveeta cheese, cubed
- 1 pound hamburger
- 1 pound breakfast sausage
- 1 large jalapeno pepper, chopped
- 1 large diced onion
- 1 (4 ounce) can can sliced black olives
- 1 teaspoon seasoned salt (Lawry's)
- 1 teaspoon garlic powder
- 2 (1 pound) bags tortilla chips
How to Make
-
Step 1: Combine the kidney beans, picante sauce, & cheese into a slow cooker or crockpot and put on low heat.
-
Step 2: In a skillet cook the hamburger, sausage, diced onion, jalapeno, sliced black olives, seasoned salt and garlic powder until the meat is well browned. Add to slowcooker and stir until cheese is fully melted. Leave the mixture on low in the slow cooker to keep warm. Serve with tortilla chips.
Nutritional Facts
- Serving Size: 1 (220.6 g)
- Calories 644.7
- Total Fat - 29.7 g
- Saturated Fat - 10.7 g
- Cholesterol - 55.2 mg
- Sodium - 1330.5 mg
- Total Carbohydrate - 73.4 g
- Dietary Fiber - 4.2 g
- Sugars - 16.5 g
- Protein - 22.2 g
- Calcium - 337.9 mg
- Iron - 2.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.4 mg