Beef and Bean Dip

Makes 3 1/3 cups

Ingredients

6 ounces 96% lean ground beef
1 medium onion, chopped
1 tablespoon chili powder
1 can (1 lb) pinto beans, drained
1/2 teaspoon ground cumin
1/2 cup picante sauce
1/2 cup shredded nonfat or reduced-fat sharp Cheddar cheese
1/4 cup thinly sliced scallions

Place the ground beef in a medium-sized nonstick skillet, and brown over
medium-high heat, stirring constantly.  Drain off any excess fat, and add the
onion and 2 teaspoons of the chili powder.  Cover and cook over medium
heat until the onions are crisp-tender.  Set aside.  Place the beans, the
remaining teaspoon of chili powder, and the cumin in a food processor or
blender, and process to the desired consistency.  Spread the bean mixture in
a layer on the bottom of a 9-inch deep dish pie pan.  Top the beans with
the ground meat mixture, and add layers of the picante sauce, Cheddar
cheese, and scallions, in that order.  If using a microwave oven, heat uncovered
at 80-percent power for about 5 minutes, or until bubbly.  If using a
conventional oven, heat uncovered at 400 degrees for about 20 minutes
or until bubbly.  Serve with fat-free tortilla chips.

SERVING SIZE: 1 Tablespoon

POINTS:  .5 

PER SERVING:  15 Calories, 2 g Protein, 0.2 g Fat, 35 mg Sodium,
2 mg Cholesterol, 0.6 g Dietary Fiber