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.