A simple-to-clean parchment-lined pan is used to roast zucchini, yellow squash, red bell pepper, and onions until they are barely soft.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 793 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The only chili beef soup I could find was a store brand and although it tasted okay, it made the dip too thin in my opinion. I think canned chili with beans would work better for this and it is easier to find. Overall great flavor though and one that wouldn’t stick around long at a football party. Next time I will add jalapeno’s for some heat.
Made this one night for my bunko group and they loved it. It’s easy and you can add anything you want to it and make it a little different each time.
did not like this dip.
Hard to find the soup, but well worth it when you do find it!