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This thick and tasty party-starter from Michelle Sawatzy of Isle, Minnesota takes advantage of prepared taco sauce and canned refried beans.
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 124 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 225 mg sodium, 6 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Hot Bean Dip in Quick Cooking September/October 2004, p14
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 19, 2010 by shortcherriez
Made this for a party at my home and everyone loved it. I made it without the beef. It was the best item on the table and the platter was empty when dinner was served. Definitely making it again soon!
Reviewed on Aug. 04, 2009 by aprilott@yahoo.com
Made without beef and onions...the taco sauce adds a great taste, received lots of compliments. Used leftover bean/cheese/taco sauce mixture in a taco salad dip which added great flavor.
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