Mexicali Special

oldiedip
Written By Kim Pratt

Recipe from Mimi

Ingredients

  • 1 - 1½ lb lean ground beef, turkey, chicken, or meatless option

  • ½ cup diced onion

  • 2 Tbsp tomato paste

  • 1 ½ tsp chili powder

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ½ tsp garlic powder (or 2 cloves fresh garlic, minced)

  • ¼ tsp cayenne (opt)

  • 1 tsp kosher salt -OR ½ tsp table salt

  • ½ tsp black pepper

  • 1 (15 oz) can refried beans

  • 1 (8 oz) can tomato sauce

  • 2 (12 oz) cans corn, drained

  • 1 (3.8 oz) can sliced black olives

  • 1 cup shredded sharp cheddar

Toppings

  • 2-3 scallions, sliced

  • ¼ cup cilantro, chopped

  • Shakes of favorite hot sauce

  • 1–2 Tbsp fresh lime juice

For serving: corn chips, sliced jalapeños, avocado slices, sour cream, more cheese

Directions

Saute onions over medium heat until transluscent. Add meat, crumble, and brown. Drain excess fat if using beef.

Add chili powder, cumin, smoked paprika, garlic, cayenne, salt, and pepper. Stir for 30–60 seconds until fragrant.

Make a hole in the middle of the meat, add tomato paste. Stir and cook for another 30-60 seconds.

Add refried beans and tomato sauce. Mix until smooth.

Add corn and olives. Simmer 5–10 minutes until thick and bubbling.

Top with cheese and cover for a few minutes until melted.

Finish with lime juice and adjust seasoning.

Serve hot with sturdy corn chips.

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ORIGINAL RECIPE

Ingredients

  • 1 pound lean ground beef 

  • 1 (15 oz) can refried beans

  • 1 ½ tsp chili powder

  • 2 (12 oz) cans corn, drained

  • 1 (3.8 oz) can sliced olives

  • 1 (8 oz) can tomato sauce

  • 1 cup shredded Jack or cheddar cheese

For serving: Corn chips

Directions

Cook beef or substitute, drain off fat.  Mix in beans and chili powder.  Add corn, olives and tomato sauce and heat until bubbling. Mix in cheese until melted. Serve with chips.

Notes

This needs more flavor since we used to like it in the 1900’s! Hot sauce!!! Chipotles!!! Chiles!!!

Kim Pratt
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