Back to South of the Border Dip

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:28 servings

Ingredients

  • 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
  • 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

  • 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.

Nutritional Facts

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

Reviews for South of the Border Dip

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.