Tasty Tuesday – Chip and Dip

I hope you are all fairing well and staying warm through this winter season.  This weeks entry is a favorite in my house.  My son affectionately calls it, “Chip and Dip” but it’s a basic filling for any kind of taco shell, burrito, tortilla chips – whatever you want.  It can be made with any protein base and works all year round.


This mixture starts off with ground beef in a medium skillet.  I add 1 teaspoon of oil before adding the raw meat.  As it’s browning I season with salt, black pepper, garlic, basil, and oregano.  I season to taste but it’s about a teaspoon of each spice.  I also throw in diced green peppers and white onions.  White onions are my favorite to cook with because their flavor enhances whatever I’m cooking, and they aren’t as potent either, so it’s not an overpowering onion smell or taste.  Yay, no tears!


As the meat is cooking, in another non-stick pan I add a can of black beans, red kidney beans, chick peas, diced tomatoes, green chilies, and cut corn.  I use the canned stuff because it’s faster than having to cook all the beans, and it’s just as healthy.  If you are conscience of your salt intake, you can grab the low salt options.  They are still as flavorful!  To this mixture I season with salt, black pepper, cayenne pepper, chili powder, basil, oregano, garlic, and add raw white diced onions.  Let this heat up on medium, stirring and mixing everything together well.  The smell will be amazing within a few minutes!


Once the ground beef is fully browned, drain off any excess fat then add to the mixture.  Stir well, mixing everything together and give it a quick taste.  I always taste my food as I’m going to make sure I haven’t left out any flavors.

[Please, never ingest any under-cooked or raw meat!]


I do let this mixture simmer together for another 10-15 minutes to let the flavors work their magic together.  It can be served in any fashion.  You can eat it as a dip with cheese and sour cream on top with chips, you can use it for tacos and add your favorite toppings, the options are almost limitless.  In the summer I do add fresh lime juice at the end to change up the flavor.  You can add it whenever you see fit.

Not a red meat eater?  This can be made with diced chicken, tofu, or just beans.  I don’t eat pork, but I’m sure this could work with that kind of meat as well.  If you are going to make it without any meat, I suggest doubling up on the beans for the right amount of texture and flavor.  It does taste good without the dairy products as well, they are just bonus items.  It’s an easy and quick dish you can configure to be exactly what you want to eat.

As always, if you want to be featured, drop us a line with your favorite recipe.

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