Taco Salad Dip

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie. MORE+ LESS-

By Betty Crocker Kitchens

May 22, 2008

1/2

lb lean (at least 80%) ground beef

1/4

cup finely chopped green bell pepper

small onion, finely chopped (1/4 cup)

can (16 oz) Old El Paso™ refried beans

can (8 oz) tomato sauce

package (1 oz) Old El Paso™ taco seasoning mix

drops red pepper sauce

clove garlic, finely chopped

1/2

cup sour cream

tablespoon shredded Cheddar cheese

1/8

teaspoon chili powder

Finely shredded lettuce, if desired

Additional shredded Cheddar cheese, if desired

Corn chips, if desired

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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.