I was taking a “resting” on the couch, otherwise known as my thinking time and decided Bean Dip would be the perfect thing for dinner. It feels like fall, crisp, sunny and breezy. I wanted something warm in the tummy before I sent off all my baseball players to their practices.

This Bean Dip is an adaption of a bean dip my mom made all my life. I bring it to parties, serve it at holidays and make it for a burrito filling. You can make big batches in no time at all!

Ingredients (in order of use):

Bean Dip – 25 minutes

1.3 lbs. ground beef

½ onion, chopped

2 small bell peppers, chopped

3 cloves garlic, minced

1 can mild green chiles

1 can refried beans

1 can pinto or black beans, drained and rinsed

1 can spicy chili (I like Amy’s organic.)

½ cup salsa

2-3 cups assorted cheese – longhorn, cheddar, Monterey jack, etc.

To be fancy – serve with diced scallions, more cheddar and hot sauce.

Let’s Cook

Brown the ground beef and drain off fat. While that is cooking, chop vegetables and open cans. Add onion, peppers and garlic. Let cook for 5 minutes on med.

Add salt and pepper plus all the cans.

Add salsa and cheeses. Cook for a few more minutes or longer. The longer you cook it the better it will be. Just like stew, it will be even better the next day! Put it in a crock pot on warm, add tortilla chips and you have a party! We wrapped it in tortillas, made burritos and served it with a salad.