Taco Salad Dip

Prep:  20 Minutes
Total Time:  20 Minutes
Servings:  28

Ingredient List

  • 1/2 lb lean (at least 80%) ground beef
  • 1/4 cup finely chopped green bell pepper
  • 1 small onion, finely chopped (1/4 cup)
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 can (8 oz) tomato sauce
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 drops red pepper sauce
  • 1 clove garlic, finely chopped
  • 1/2 cup sour cream
  • 1 tablespoon shredded cheddar cheese
  • 1/8 teaspoon chili powder

Serve with, if desired

  • Finely shredded lettuce
  • Additional shredded cheddar cheese
  • Corn chips

Preparation

  1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain.
  2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly.
  3. In small bowl, mix sour cream, 1 tablespoon cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.

Expert Tips

  • Bored with iceberg lettuce? Switch to crispy romaine.
  • You can trim the fat and calories in this recipe for Taco Salad Dip with fat-free sour cream and reduced-fat cheddar cheese.
  • For additional fresh flavor, garnish the dip with chopped fresh cilantro leaves or diced avocado.

Nutrition

  • 2 Tablespoons Calories 45 (Calories from Fat 15);  Total Fat 2g (Saturated Fat 1g ,Trans Fat 0g);  Cholesterol 10mg;  Sodium 250mg;  Potassium 60mg;  Total Carbohydrate 4g (Dietary Fiber 1g ,Sugars 0g);  Protein 3g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 0%;  Iron 4%
  • Exchanges: 1/2 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet