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Today is September 29, 2022

Chili Cheese Dip with Beans



1 lb. lean ground beef
1 medium onion, chopped
1 (16-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14 1/2-oz.) can diced tomatoes, undrained
1 cup frozen corn, thawed
3/4 cup water
1 (2 1/4-oz.) can sliced ripe olives, drained
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 (16-oz.) pkg. Velveeta cheese, cubed
Corn chips or tortilla chips


In a large skillet, cook beef and onion over medium heat 6 to 8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain fat. Transfer to a 4-quart slow cooker. Stir in all ingredients except cheese and chips. Cook, covered, on low 4 to 5 hours or until heated through. Stir in cheese. Cook, covered, on low 30 minutes or until cheese is melted. Serve with chips.


From “Something is Always Cooking at Ellisville First United Methodist Church”

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