Charro Beans
Tortilla Chips and Creamy Avocado Dip
Ingredients
- 4 slices bacon, chopped
- 4 all beef hot dogs, sliced
- 1 (14-oz) container pico de gallo, drained
- 2 (15-oz) cans Southwest zest pinto beans
- 1 (32-oz) carton unsalted chicken broth
Instructions
- Cook bacon in a large Dutch oven over medium-high heat 8 minutes or until crisp. Add hot dogs and cook 3 minutes or until lightly browned.
- Stir in pico de gallo, beans, and broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Side Dish Ingredients
- 2 avocados, halved and pitted
- ¼ cup sour cream
- 2 Tbsp lime juice
- 1 tsp minced garlic
- ½ (12-oz) pkg tortilla chips
Side Dish Instructions
- Combine all ingredients except chips in a bowl; mash with a potato masher to desired consistency.
- Season with salt and pepper, if desired. Serve with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
332
|
262
|
594
|
| Fat (g) | 18 | 18 | 36 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 27 | 26 | 53 |
| Fiber (g) | 5 | 6 | 11 |
| Sodium (mg) | 949 | 101 | 1050 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 1 | 0 | 1 |
30 Minute Meals Meal Plan
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