TACO SALAD DIP

Taco Salad Dip image

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

Provided by Betty Crocker Kitchens

Time 20m

Yield 28

Number Of Ingredients 14

Ingredients

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™ refried beans
1 can (8 oz) tomato sauce
1 package (1 oz) 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

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