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Jalapeno Bean dip

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Jalapeno Bean Dip

2 pounds ground beef 1 medium onion, chopped 1 garlic clove, minced 2 cans tomato sauce (8 oz. each) 1 can chili beans, undrained (15.5 oz) 1 can kidney beans, rinsed and drained (16 oz) 2 medium jalapeno peppers, seeded and chopped 1/2 t. salt 1/8 t. cayenne pepper 1 pkg. corn chips (10.5 oz) 1 cup shredded cheddar cheese (4 oz) 1 cup sour cream (8 oz)

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. makes 12 servings When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Source: Unknown

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