Mexican Mess Bean Dip
This isn't very pretty. You can add another cup of cheese on top if you want and add veggies, guacamole and sour cream to make it more like nacho dip. I personally can eat the whole thing just like it is. Leftovers go well in a soft tortilla.
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup salsa
- 16 ounce can fat-free refried beans
- 4 ounces green chilies
- 1 cup cheese shredded, mexican or taco blend
- Carbohydrate 2.86643903317194 g
- Cholesterol 17.3250000146457 mg
- Fat 5.55757186085074 g
- Fiber 0.752970961171267 g
- Protein 4.70335828704971 g
- Saturated Fat 3.49374893618409 g
- Serving Size 1 1 Serving (63g)
- Sodium 350.738803602426 mg
- Sugar 2.11346807200068 g
- Trans Fat 0.289980828552509 g
- Calories 78 calories
Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top.
