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Taco Salad Dip

Microwaverina's picture
Ingredients
  Ground beef 1⁄2 Pound
  Mashed refried beans 15 1⁄2 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Red pepper sauce 3 Drop
  Garlic 1 Clove (5 gm), finely chopped
  Sour cream 1 Tablespoon
  Lettuce 1 Cup (16 tbs), finely shredded
  Shredded cheddar cheese 1 Cup (16 tbs)
  Corn chips 1 Cup (16 tbs)
Directions

1. Crumble ground beef into 1 1/2-quart casserole. Cover loosely and microwave on high (100%) until very little pink remains, 2 1/2 to 3 1/2 minutes; stir and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, green pepper, pepper sauce and garlic. Cover tightly and microwave on high (100%) 3 minutes; stir. Spread mixture in 9-inch pie plate. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
3. Mound Sour Cream Topping in center of beef mixture; sprinkle with shredded lettuce and cheese. Serve with corn chips.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Beef

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4.164285
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3237 Calories from Fat 1830

% Daily Value*

Total Fat 203 g312%

Saturated Fat 65.6 g328.2%

Trans Fat 0 g

Cholesterol 306.3 mg102.1%

Sodium 7811.5 mg325.5%

Total Carbohydrates 241 g80.3%

Dietary Fiber 35 g139.9%

Sugars 16.8 g

Protein 112 g223.1%

Vitamin A 177.9% Vitamin C 113.5%

Calcium 107% Iron 222.1%

*Based on a 2000 Calorie diet

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Taco Salad Dip Recipe