Taco Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    * 1/2 lb lean (at least 80%) ground beef

  • 1/4

    * 1/4 cup finely chopped green bell pepper

  • 1

    * 1 small onion, finely chopped (1/4 cup)

  • 1

    * 1 can (16 oz) Old El Paso® refried beans

  • 1

    * 1 can (8 oz) tomato sauce

  • 1

    * 1 package (1 oz) Old El Paso® taco seasoning mix

  • 2

    * 2 drops red pepper sauce

  • 1

    * 1 clove garlic, finely chopped

  • 1/2

    * 1/2 cup sour cream

  • 1

    * 1 tablespoon shredded Cheddar cheese

  • 1/8

    * 1/8 teaspoon chili powder

  • * Finely shredded lettuce, if desired

  • * Additional shredded Cheddar cheese, if desired

  • * Corn chips, if desired

Directions

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.

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