Epicure's Fiesta Taco Dip

By eveweb

Ingredients

• 1/2 lb (225 g) lean ground beef
• 1 Tbsp (15 ml) Epicure’s Pueblo Bean Dip Mix
• 1 cup (250 ml) Epicure’s Poco Picante Salsa, prepared, divided
• 1/4 cup (60 ml) or 1/2 — 8 oz (250 g) package light cream cheese
• 1 cup (250 ml) low-fat sour cream
• 1 Tbsp (15 ml) Epicure’s Seasoning for Nacho Cheese Dip
• 1 cup (250 ml) grated low-fat cheddar or marble cheese

Details

Servings 24
Adapted from epicureselections.com

Preparation

Step 1

Instructions

1. Preheat oven to 350° F (175° C).
2. Cook beef until lightly browned in Epicure’s Eclipse® Coated Professional Frying Pan. Drain excess fat and stir in Pueblo Bean Dip Mix and 1/2 cup (125 ml) Poco Picante Salsa. Set aside.
3. Soften cream cheese in microwave on high for 15–30 seconds. Stir in sour cream and Seasoning for Nacho Cheese Dip. Spread in bottom of Epicure’s Baker.
4. Top with beef mixture. Spread remaining Poco Picante Salsa thinly overtop and sprinkle with cheese.
6. Bake for 15 minutes, or until bubbling. Serve hot.