Jolene's Recipe Journal

I've had this recipe for Taco Joe Dip sitting in my to-try file for a while, and what better excuse to pull it out than Cinco De Mayo!  I used low sodium versions of the beans, and taco seasoning.  

I also swapped out the canned corn for a "steam in bag" version.  I decided to go with diced tomatoes with hatch green chiles instead of stewed. In place of the canned green chiles, I used jalapenos to dial the heat up a bit. 

This was great with tortilla chips, and would be good with halved mini bell peppers. If you're into cilantro, you could definitely garnish with some.  I love the idea mentioned at the end of the recipe to turn it into a soup, I would also add a little cooked ground beef to it as well. Thank you to Lang S for sharing their recipe!


Thank you so much to Heather from HezziD's Books and Cooks for hosting our #CincoDeMayo party and to all of the other bloggers for sharing their awesome recipes!  Be sure to check out what they made using the links below.

You might also like these other Cinco De Mayo inspired recipes:
Churro French Toast
Graham Cracker Fried Ice Cream  

• Beefy Black Bean Tostadas from Cindy's Recipes and Writings
• Guajillo-Braised Shortrib Tacos from Karen's Kitchen Stories
• Guava Margaritas from Hezzi-D's Books and Cooks
• Homemade Corn Tortillas from Food Above Gold
• Humitas with Homemade Queso Fresco from Culinary Adventures with Camilla
• Mexican Casserole from A Day in the Life on a Farm
• Mexican Chicken Master Mix from The Tip Garden
• Shrimp Taco Bowls from Books n' Cooks
• Sonoran Sunrise from Palatable Pastime
• Sopapilla Cheesecake Bars from The Spiffy Cookie
• Taco Joe Dip from Jolene's Recipe Journal