South of the Border Dip Recipe

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Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:28 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 28 servings


  • 1/2 pound ground beef
  • 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
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons shredded cheddar cheese
  • 1/4 teaspoon chili powder
  • 2 cups shredded lettuce
  • 1 cup (4 ounces) shredded cheddar cheese
  • Tortilla chips

Nutritional Facts

2 tablespoon: 70 calories, 4g fat (2g saturated fat), 16mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
Originally published as South of the Border Dip in Country Ground Beef 1993, p7

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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