South of the Border Dip
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 3-1/2 cups.
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana
Ingredients
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1/2 pound ground beef
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1 can (15-1/2 ounces) refried beans
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1 can (8 ounces) tomato sauce
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1 package (1-1/4 ounces) taco seasoning
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1 small onion, finely chopped
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1/2 green pepper, finely chopped
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1/2 teaspoon ground mustard
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1/2 teaspoon chili powder
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SOUR CREAM TOPPING:
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1 cup sour cream
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2 tablespoons shredded cheddar cheese
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1/4 teaspoon chili powder
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GARNISH:
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2 cups shredded lettuce
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1 cup shredded cheddar cheese
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Tortilla chips
Directions
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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.
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2.
Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.
Nutrition Facts
2 tablespoons: 70 calories, 4g fat (2g saturated fat), 16mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein.
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