Jalapeno Bean Dip With Pic

[Roxy]

Jalapeno Bean Dip:

 

2 lbs. ground beef

1 medium onion, chopped

1 garlic clove, minced

2 cans (8 oz.s each) tomato sauce

1 can (15-1/2 oz.s) chili beans, undrained

1 can (16-oz.s) kidney beans, rinsed and drained

2 medium jalapeno peppers, seeded and chopped

1/2 tsp. salt

1/8 tsp. cayenne pepper

1 pkg. (10-1/2 oz.s) corn chips

1 cup (4 oz,s) shredded Cheddar cheese

1 cup (8 oz.s) sour cream

 

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans and jalapeno peppers. Bring to a boil. Add salt and cayenne. Reduce heat; cover and simmer for 20 minutes.

 

To serve, spoon beef mixture over chips; sprinkle with cheese. Top with sour cream.