Taco Salad Dip

Prep Time: 20 Minutes
Start to Finish: 20 Minutes
Servings: 28

½ lb lean (at least 80%) ground beef
¼ cup finely chopped green bell pepper
1 small onion, finely chopped (¼ 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
½ 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 or tortilla chips
1 In 1½-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, taco
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 cheese
and the chili powder. Spread over beef mixture.
Sprinkle with lettuce and additional cheese. Serve
with corn chips.

PER SERVING (2 TABLESPOONS DIP): Calories 45; Total Fat 2g
(Saturated Fat 1g); Sodium 250mg; Total Carbohydrate 4g
(Dietary Fiber 1g); Protein 3g

Lighten up this taco treat with fat-free sour cream
and reduced-fat Cheddar cheese.

Bored with iceberg lettuce? Switch to crispy
romaine, a dark leafy green regarded as a good
source of vitamin A and folate.

Original Chex® Party Mix

Moroccan Chicken Pie B’stilla