tex-mex beef and bean dip

By mistiwb

cooking light

Ingredients

• 1/2 * 1/2 pound ground sirloin
• 2 * 2 tablespoons no-salt-added tomato paste
• 1 to 2 * 1 to 2 teaspoons chipotle chile powder
• 3/4 * 3/4 teaspoon ground cumin
• 1 * 1 (15-ounce) can pinto beans, rinsed and drained
• 1 * 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 * 3/4 cup (3 ounces) crumbled queso fresco
• 1/4 * 1/4 cup thinly sliced green onions
• 3 * 3 ounces bite-size baked tortilla chips (about 60, such as Tostitos Scoops)

Preparation

Step 1

Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef to pan. Add tomato paste and next 4 ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally.

2. Spoon meat mixture into a serving bowl; top with crumbled cheese and green onions. Serve with tortilla chips.