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Six Layer Taco Dip

Microwave.Lady's picture
Ingredients
  Shredded zucchini 2 Cup (32 tbs)
  Cut up cooked chicken/Turkey 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Sliced green onion 2 Tablespoon
  Taco sauce 2⁄3 Cup (10.67 tbs)
  Shredded monterey jack cheese 1 Cup (16 tbs)
Directions

Place zucchini in shallow 1-quart casserole.
Cover.
Microwave at High for 3 to 4 minutes, or until tender, stirring once.
Let stand, covered, for 5 minutes.
Drain thoroughly, pressing to remove excess moisture.
In same casserole, spread zucchini evenly ov

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving

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Your rating: None
3.98077
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 828 Calories from Fat 445

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 25 g125.1%

Trans Fat 0 g

Cholesterol 210.2 mg70.1%

Sodium 2452.8 mg102.2%

Total Carbohydrates 29 g9.6%

Dietary Fiber 9.6 g38.2%

Sugars 6.6 g

Protein 63 g126.1%

Vitamin A 90.1% Vitamin C 206.6%

Calcium 87.8% Iron 30.3%

*Based on a 2000 Calorie diet

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Six Layer Taco Dip Recipe