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South of the Border Dip

 South of the Border Dip
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana
28 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 pound ground turkey or 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.

2 of 2

South of the Border Dip (continued)

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.