Taco Salad Dip

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

Yield: 28 servings, 2 tablespoons each

Ingredients

1/2 pound lean (at least 80%) ground beef
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped (1/4 cup)
1 (16 ounce) can Old El Paso refried beans
1 (8 ounce) can tomato sauce
1 (1.25 ounce) package Old El Paso 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
Finely shredded lettuce, if desired
Additional shredded Cheddar cheese, if desired
Corn chips, if desired

Instructions

In 1 1/2 quart microwavable casserole, crumble beef.
Cover loosely; microwave on HIGH for 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked.
Stir and drain.
Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic.
Cover tightly; microwave on HIGH for 3 minutes.
Stir; spread mixture in 9 inch microwavable pie plate.
Cover; microwave on HIGH for 3 to 4 minutes or until hot and bubbly.
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.

Notes

Bored with iceberg lettuce? Switch to crispy romaine, a dark leafy green regarded as a good source of vitamin A and folate.

Lighten up this taco treat with fat-free sour cream and reduced-fat Cheddar cheese.

Nutrition

Per serving: Calories 45 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 3g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 0

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens