Publisher Photo
Publisher Photo
My pie plate is always scraped clean whenever I make this fast and flavorful dip. For a pretty presentation, garnish with chopped tomatoes, sliced black olives and shredded lettuce.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) refried beans
  • 1 can (8 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • Tortilla chips

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning.
Spread into an ungreased 9-in. pie plate. Top with sour cream and cheese. Bake, uncovered, at 350° for 5-10 minutes or until cheese is melted. Serve with chips. Yield: 6 cups.
Originally published as Party Taco Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p31

Nutritional Facts

1/4 cup: 75 calories, 3g fat (2g saturated fat), 17mg cholesterol, 263mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 meat, 1/2 fat.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) refried beans
  • 1 can (8 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • Tortilla chips
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning.
  2. Spread into an ungreased 9-in. pie plate. Top with sour cream and cheese. Bake, uncovered, at 350° for 5-10 minutes or until cheese is melted. Serve with chips. Yield: 6 cups.
Originally published as Party Taco Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p31

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