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Taco Dip

Microwaverina's picture
  Lean ground beef/Ground turkey 1⁄2 Pound
  Tomato 1 Large
  Jalapeno pepper To Taste, halved and seeded (Wear Plastic Gloves When Handling)
  Scallions 2 , chopped
  Cooked pinto beans/Kidney beans 1 Cup (16 tbs), mashed
  Chopped green peppers 1⁄4 Cup (4 tbs)
  Grated onions 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chili powder 1 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Finely shredded lettuce 1⁄4 Cup (4 tbs)
  Shredded reduced fat cheddar cheese 1⁄4 Cup (4 tbs)
  Tortilla chips/Corn chips 1 Cup (16 tbs)

Crumble the beef or turkey into a 1 1/2-quart casserole.
Microwave on high for 2 to 3 minutes, or until very little pink remains.
Stir and drain off the fat.
While the meat is cooking, core, seed, and coarsely chop the tomato.
Combine in a blender with the jalapenos and scallions.
Blend until smooth.
Add to the meat mixture.
Stir in the beans, green peppers, onions, garlic, chili powder, and cumin.
Just before serving, cover with a lid or wax paper and microwave on high for 5 minutes, or until hot and bubbly.
Sprinkle with the lettuce and Cheddar.
Serve with the tortilla chips or corn chips.

Recipe Summary

Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1255 Calories from Fat 345

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 13.2 g65.8%

Trans Fat 0.2 g

Cholesterol 149.5 mg49.8%

Sodium 1132.3 mg47.2%

Total Carbohydrates 139 g46.4%

Dietary Fiber 24.6 g98.3%

Sugars 9.7 g

Protein 79 g157.5%

Vitamin A 175% Vitamin C 129.4%

Calcium 56.6% Iron 64.8%

*Based on a 2000 Calorie diet

Taco Dip Recipe