Scorching, Gooey Bean Casserole Recipe
Spicy Cheesy Bean Dip on a Crunchy Tortilla Chip
Craving something spicy, cheesy, and gooey? This dip is just the ticket! Start by whipping up some refried beans using canned beans, then mix in copious amounts of sharp cheddar, pickled jalapeños (you can make your own with a simple recipe we've included), and hot sauce. Pop it in the oven or onto the grill until it's bubbly. Serve this dip at your game-watching party or turn it into a scrumptious breakfast burrito with scrambled eggs and avocado!
- Serves: 8 to 10 folks
- Difficulty: Easy peasy
- Time: Approximately 40 minutes
- Active: 40 minutes
Ingredients (11)
- 2 (15-ounce) cans of beans (keep that liquid, we'll use it later)
- 1/3 cup vegetable oil
- 1 medium onion, finely chopped (around 1 cup)
- 5 garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, shredded (around 3 cups)
- 1/2 cup coarsely chopped Pickled Jalapeños (find the recipe below)
- 2 tablespoons mild Mexican-style hot sauce, like Cholula
- Tortilla chips for serving
Directions
- Preheat your oven's broil and position a rack in the upper third.
- Using a strainer, drain the beans and measure 1 1/4 cups of the liquid. If you're running short, add water to make up the difference.
- Heat up the oil in a large pan over medium flame. Add the onion, garlic, salt, and cumin. Let it cook for around 5 minutes or until the onion softens, stirring occasionally.
- Add the beans, mix well, and mash them with the back of a spoon or potato masher until they're coarsely mashed.
- Cook, stirring frequently, until the bean starches form a golden-brown coating at the bottom of the pan, 2 to 4 minutes. Add the reserved bean liquid and cook, scraping the bottom, until the liquid is integrated and bubbling, around 2 minutes.
- Add 2 cups of the cheese, the jalapeños, and the hot sauce. Stir until the cheese melts, and taste and season with salt if needed.
- Transfer the mixture to an 8-by-8-inch baking dish, sprinkle the rest of the cheese on top, and broil until it melts, around 2 to 3 minutes. Serve with tortilla chips.
Recipe for Pickled Jalapeños
- Yields: Enough for your dip and others (you might even have leftovers!)
- Difficulty: Easy as pie
- Time: Around 10 minutes plus cooling and refrigeration time
Ingredients:
- 1 cup sliced or whole jalapeño peppers
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp sugar (optional)
- 1/4 tsp black pepper
- 2 cloves garlic, minced (optional)
Instructions:
- Prepare the Jalapeños: Slice or leave the jalapeños whole, depending on your taste. If you're using garlic, mince it.
- Combine Pickling Liquid: Mix the vinegar, water, salt, sugar (if using), and black pepper in a saucepan. Bring the mixture to a boil over medium heat.
- Pack the Jalapeños: Pack the jalapeños into a clean, hot glass jar. If you're using garlic, tuck it among the peppers.
- Pour the Pickling Liquid: Pour the hot pickling liquid over the jalapeños, ensuring all the peppers are covered.
- Seal and Cool: Tightly close the jar and let it cool to room temperature.
- Chill: Once cooled, refrigerate the pickled jalapeños. They'll be ready to use after a few hours, and you can store them in the fridge for up to several weeks.
Happy dipping!
- This Spicy Cheesy Bean Dip is perfect for your tailgate parties, serving 8 to 10 folks with ease.
- The recipe requires basic knowledge of nutrition, thus categorizing as 'Easy peasy' in terms of difficulty.
- For an authentic experience, try making your own Pickled Jalapeños to accompany the dish, using the provided recipe in this text.
