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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.