Mexican dip


Place the Mexican dip on the table with nachos, corn chips or scoopers. Add toppings such as sour cream, diced olives or diced onions depending on your children tastes.


1 lb beef (ground or minced)
1 green onion (small, peeled and chopped)
1 cn soup (tomato soup, 19 oz can)
1 cn beans (chili beans, 15 oz can, do not drain)
1 cn chilli (green chili, o oz can, chopped)
1 c corn (sweet corn kernels)
1 pk cheese (Cheddar, 4 oz package, shredded)


Crumble the beef into a skillet placed over medium high heat.

Stir in the chopped onions.

Cook 7 minutes or until the beef is browned through, stirring often.

Pour the soup into the skillet and stir to combine.

Add the chili beans with their juice, green chilies and corn. Stir to blend in.

Bring the mixture to a boil over medium high heat.

Reduce the heat to medium and stirring often cook 10 minutes or until the sauce thickens and it is heated through.

Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt.


If you are serving to smaller children the green chilies may be let out or used as a topping on the side.

Preparation time 15 minutes
Cooking time 20 minutes
Total time
35 minutes
12 servings