Layered Ground Beef Taco Dip Recipe

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Layered Ground Beef Taco Dip Recipe

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This is a great appetizer for game day. It is a quick and easy recipe that doesn't make a lot when you don't need a lot of food.—Shirley Murphy, Jacksonville, Illinois
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 pound lean ground beef (90% lean)
  • 1 tablespoon chopped onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 3/4 cup refried beans
  • 2 tablespoons chopped green chilies
  • 1/4 cup taco sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons sour cream
  • Tortilla chips, optional

Directions

In a small nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and pepper; set aside.
Spread refried beans on bottom of 9-in. pie plate coated with cooking spray. Top with meat mixture and chilies. Drizzle with taco sauce. Sprinkle with cheese.
Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Garnish with sour cream. Serve with tortilla chips if desired. Yield: 2-3 servings.
Originally published as Super Nachos in Cooking for One or Two Cookbook 2003, p43

Nutritional Facts

2 tablespoons: 282 calories, 16g fat (11g saturated fat), 70mg cholesterol, 690mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 19g protein.

  • 1/4 pound lean ground beef (90% lean)
  • 1 tablespoon chopped onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 3/4 cup refried beans
  • 2 tablespoons chopped green chilies
  • 1/4 cup taco sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons sour cream
  • Tortilla chips, optional
  1. In a small nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and pepper; set aside.
  2. Spread refried beans on bottom of 9-in. pie plate coated with cooking spray. Top with meat mixture and chilies. Drizzle with taco sauce. Sprinkle with cheese.
  3. Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Garnish with sour cream. Serve with tortilla chips if desired. Yield: 2-3 servings.
Originally published as Super Nachos in Cooking for One or Two Cookbook 2003, p43

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