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This recipe was featured in Low, Slow and Steady.
2 cans (15 ounces each) ranch-style beans
2 cups shredded sharp Cheddar cheese
1 large onion, chopped
1 tablespoon Worcestershire sauce
1/4 cup barbecue sauce
6 ounces crushed corn chips (about 2 cups)
Stir together beans, cheese, onion and sauces. Add chips and mix well. Add more chips, if needed, to achieve a firm consistency. Put in fireproof container and cover. Place on indirect heat on smoker or grill and cook until heated through. If you’re using an oven, bake at 350 degrees for about 45 minutes.
Servings: 10. Serving size: 1/2 cup. Per serving: 308 calories, 12.1 g protein, 13 g fat, 33.9 g carbohydrates, 5.6 g dietary fiber, 1,052 mg sodium, 8.1 g sugars, 23 mg cholesterol
Cook’s Tip: Instead of buying fresh corn chips, save the stale remnants of corn or tortilla chips you already have. Add a bit more barbecue sauce if mixture seems too dry.