10m
PREP TIME
20m
COOK TIME
55
CALORIES
11
INGREDIENTS
10m
PREP TIME
20m
COOK TIME
55
CALORIES
11
INGREDIENTS
Ingredients 40 (2 tablespoon) Servings
- 1 pound lean ground beef
- 1/2 cup chopped onion
-
1
can
(16 ounces)
Bush’s® Light Red Kidney Beans, drained and rinsed
![substitution]( "substitution")
Substitutions available
- Bush’s® Pinto Beans
- 1/2 cup French's® Tomato Ketchup
- 1/2 cup water
- 1 package McCormick® Chili Seasoning Mix
- 2 tablespoons French's® Classic Yellow Mustard
- 1 container (8 ounces) whipped cream cheese
- 1 cup shredded Cheddar cheese, divided
- 1/3 cup chopped tomatoes
- 3 tablespoons chopped pickles
INSTRUCTIONS
- 1 Cook ground beef and onion in large skillet on medium-high heat until beef is browned. Stir in beans, ketchup, water, Seasoning Mix and mustard until well blended. Gently stir in cream cheese and 1/2 cup of the Cheddar cheese.
- 2 Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup shredded cheese.
- 3 Bake 10 to 15 minutes or until cheese is melted. Top with tomatoes and pickles. Serve with baguette slices for dipping or serve over waffle fries or tots. (Makes about 5 cups.)
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Cook ground beef and onion in large skillet on medium-high heat until beef is browned. Stir in beans, ketchup, water, Seasoning Mix and mustard until well blended. Gently stir in cream cheese and 1/2 cup of the Cheddar cheese.
- 2 Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup shredded cheese.
- 3 Bake 10 to 15 minutes or until cheese is melted. Top with tomatoes and pickles. Serve with baguette slices for dipping or serve over waffle fries or tots. (Makes about 5 cups.)
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