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Hot Mexican Dip

1 pound lean ground turkey
1-1/2 teaspoons chili powder
1 teaspoon onion powder
1/4 teaspoon salt
1 can (16 ounces) fat-free refried beans
1 can (4 ounces) chopped green chilies
3/4 cup taco sauce
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend, divided
1 cup (8 ounces) fat-free sour cream
1/3 cup chopped green onions
Tortilla chips

Crumble turkey into a large nonstick skillet. Cook over medium heat

Printed from tasteofhome.com Nov 19, 2008

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Hot Mexican Dip cont.

until no longer pink; drain. Add the chili powder, onion powder and
salt; set aside. In a 13-in. x 9-in. baking dish coated with cooking
spray, layer the beans, turkey mixture, green chilies, taco sauce and
1-1/2 cups cheese. Cover and bake at 400° for 25-30 minutes or
until cheese is melted and bubbles around edges. Cool for 5 minutes.
Spread sour cream on top; sprinkle with green onions and remaining
cheese. Serve with tortilla chips.

Yield: 15 servings.