Taco Salad Dip
|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.