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Creamy Pinto Bean Taco Dip
Plat

Creamy Pinto Bean Taco Dip

30 minPour 4Nutri-Score B€€
par @kalenet242 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • pinto beans (rinsed and drained)Épicerie400 g
  • ground meat mixture (pork, beef, veal) (browned, fat drained)Viandes400 g
  • green peppers (chopped into bite-size pieces for dipping)Fruits et légumes2 morceaux
  • red onion (chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • taco seasoning (about a third of a packet)Épices10 g
  • waterAutres60 ml
  • salt (to taste)Épices2 g
  • Frank's RedHot sauceÉpicerie15 ml
  • plantain chips (for dipping)Autres100 g

par portion

Nutrition

359kcal

Glucides
24 g
Protéines
24 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Spatule

pas à pas

Préparation

  1. Chop the vegetables

    • Chop the green peppers into bite-size pieces to use for dipping.
    • Chop the red onion and mince the garlic.
    Étape 1

  2. Brown the meat

    • Brown the ground meat mixture in a pan over medium-high heat without adding oil.
    • Drain off the excess fat slightly.
    Étape 2

  3. Build the dip

    • Add the rinsed and drained pinto beans to the pan.
    • Stir in the chopped onion and minced garlic, then sprinkle in the taco seasoning.
    • Add a little water to help the mixture come together and cook it down.
    Étape 3

  4. Mash and season

    • Mash the beans slightly with the back of a spoon for a creamier, dip-like texture.
    • Taste and adjust the salt.
    • Stir in the hot sauce.
    Étape 4

  5. Serve

    • Serve the dip warm with green pepper pieces and plantain chips for dipping.
    Étape 5
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