Taco Salad Dip
|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)|
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.