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South of the Border Dip Recipe

Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana

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South of the Border Dip Recipe

Prep/Total Time: 25 min.

Yield: 28 Servings

10 15 25

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1 can (15-1/2 ounces) refried beans
1 can (8 ounces) tomato sauce
1 package (1-1/4 ounces) taco seasoning
1 small onion, finely chopped
1/2 green pepper, finely chopped
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
SOUR CREAM TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons shredded cheddar cheese
1/4 teaspoon chili powder
GARNISH:
2 cups shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
Tortilla chips

Directions

Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly.
Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips. Yield: 3-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 70 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 238 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as South of the Border Dip in Country Ground Beef , p7