| 1/2 | lb lean (at least 80%) ground beef |
| 1/4 | cup finely chopped green bell pepper |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 | can (16 oz) Old El Paso® refried beans |
| 1 | can (8 oz) tomato sauce |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 2 | drops red pepper sauce |
| 1 | clove garlic, finely chopped |
| 1/2 | cup sour cream |
| 1 | tablespoon shredded Cheddar cheese |
| 1/8 | teaspoon chili powder |
| Finely shredded lettuce, if desired |
| Additional shredded Cheddar cheese, if desired |
| Corn chips, if desired |
| 1. | In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain. |
| 2. | Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly. |
| 3. | In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips. |
|
| Bored with iceberg lettuce? Switch to crispy romaine, a dark leafy green regarded as a good source of vitamin A and folate. |
|
| Lighten up this taco treat with fat-free sour cream and reduced-fat Cheddar cheese. |
Nutrition Information:
45 ( 15); 2g ( 1g, 0g); 10mg; 250mg; 4g ( 1g, 0g); 3g 0%; 0%; 0%; 4% 0 ; 0 ; 1/2 0