Mexican Bean Dip Recipe
- 2 (11.25 ounce) cans chili beef soup
- 1 (8 ounce) jar taco sauce
- 1 (2.25 ounce) can chopped black olives, drained
- 1 onion, chopped
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
- Transfer chili beef soup and taco sauce mixture to an 8×8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
- Cook in the preheated oven 10 minutes, or until the cheese has melted.
