You are here

Taco Salad Dip

admin's picture
  Ground beef 1⁄2 Pound
  Canned refried beans 16 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Taco seasoning mix 1 1⁄4 Ounce (1 Package, Dry)
  Onion 1 Small, finely chopped to make 1/4 cup
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs), finely chopped
  Red pepper sauce 3 Drop
  Garlic 1 Clove (5 gm), finely chopped
  Sour cream topping 1⁄2 Cup (8 tbs)
  Finely shredded lettuce 1⁄4 Cup (4 tbs)
  Shredded cheddar cheese 1 Tablespoon

1. Crumble ground beef into 1 1/2-quart casserole. Cover loosely and microwave on high 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; break up beef and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave 3 minutes; stir. Spread in pie plate, 9 x 1 1/4 inches. Cover tightly and microwave on high 3 to 4 minutes or until hot and bubbly.
3. Prepare Sour Cream Topping. Mound Sour Cream Topping in center of beef mixture. Sprinkle with lettuce and cheese. Serve with tortilla chips if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1820 Calories from Fat 905

% Daily Value*

Total Fat 101 g155.3%

Saturated Fat 44 g220%

Trans Fat 0 g

Cholesterol 253.9 mg84.6%

Sodium 4845.3 mg201.9%

Total Carbohydrates 146 g48.7%

Dietary Fiber 28.8 g115.3%

Sugars 26.1 g

Protein 78 g155.8%

Vitamin A 166% Vitamin C 148.7%

Calcium 33.7% Iron 227.1%

*Based on a 2000 Calorie diet

Taco Salad Dip Recipe