Tex-Mex Beef And Bean Dip

• 1/2 pound ground sirloin
• 2 tablespoons no-salt-added tomato paste
• 1 to 2 teaspoons chipotle chile powder
• 3/4 teaspoon ground cumin
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 cup (3 ounces) crumbled queso fresco
• 1/4 cup thinly sliced green onions
• 3 ounces bite-size baked tortilla chips (about 60, such as Tostitos Scoops)

1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef to pan. Add tomato paste and next 4 ingredients (through diced tomatoes), and bring to a boil. Reduce heat, and simmer 5 minutes or until thick, stirring occasionally.
2. Spoon meat mixture into a serving bowl; top with crumbled cheese and green onions. Serve with tortilla chips.

ground sirloin, nosalt, chile powder, ground cumin, pinto beans, tomatoes, queso fresco, green onions, bitesize

Taken from www.myrecipes.com/recipe/tex-mex-beef-bean-dip (may not work)