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    Taco Salad Dip Taco Salad Dip

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

    Prep: 10 min - Microwave: 10 min 30 sec

    1/2 pound lean ground beef
    1 can (16 ounces) Old El Paso® refried beans
    1 can (8 ounces) tomato sauce
    1 package (1.25 ounces) Old El Paso® taco seasoning mix
    1 small onion, finely chopped (1/4 cup)
    1/4 cup finely chopped green bell pepper
    2 drops red pepper sauce
    1 garlic clove
    Sour Cream Topping (below)
    Finely shredded lettuce, if desired
    Shredded Cheddar cheese, if desired
    Corn chips, if desired

    1. Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; stir and drain.

    2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave on High 3 minutes; stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover and microwave 3 to 4 minutes or until hot and bubbly.

    3. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips.

    Makes 4 cups dip

    Sour Cream Topping

    1/2 cup sour cream
    1 tablespoon shredded Cheddar cheese
    1/8 teaspoon chili powder

    Mix all ingredients.

    Nutritiona Info Per 2 Tablespoons:
    Calories 40 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 160mg; Potassium 120mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 3g

    Diet Exchanges: 1/2 Medium-Fat Meat

    This recipe displayed with permission from General Mills, Inc.

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