Beef and Dean Dip
|96% lean ground beef||6 Ounce|
|Onion||1 Medium, chopped|
|Chili powder||1 Tablespoon|
|Canned pinto beans||1 Pound, drained (1 Can)|
|Ground cumin||1⁄2 Teaspoon|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs) (Nonfat / Reduced Fat)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
1. Place the ground beef in a medium-sized nonstick skillet, and brown over medium-high heat, stining constantly. Drain off any excess fat, and add the onion and 2 teaspoons of the chili powder. Cover and cook over medium heat until the onions are crisp-tender. Set aside.
2. Place the beans, the remaining teaspoon of chili powder, and the cumin in a food processor or blender, and process to the desired consistency. Spread the bean mixture in a layer on the bottom of a 9-inch deep dish pie pan. Top the beans with the ground meat mixture, and add layers of the picante sauce, Cheddar cheese, and scallions, in that order.
3. If using a microwave oven, heat uncovered at 80-percent power for about 5 minutes, or until bubbly. If using a conventional oven, heat uncovered at 400°F for about 20 minutes, or until bubbly.