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Mexican Chili Dip with a Zip.

Mexican Herb blend spicy

This is great for a Zippy appetizer. Serve it with Corn Chips, Sliced Jicama or Celery Sticks.

What You'll Need:

1/2 Lb. Ground Steak or Beef

16 oz. can of Pinto Beans, drained and mashed

12 oz. can of Salsa of your choice.

1 Tbsp. Caribbean Belize Mexican Herb Blend

1/4 cup chopped Green Pepper or Jalapeno nacho slices chopped.

1/2 chopped raw onion (optional)

Cook the Beef (with onoins) in a 10 inch skillet until brown. Drain and add Beans, Salsa, and Mexican Herb Blend. Heat to boil, stirring constantly. Sprinkle with Chopped Peppers and serve warm.

Add shredded Colby cheese on top if desired.

Order Mexican Herb Blend here. Enjoy!

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