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Taco Salad Dip




Source of Recipe


Betty Crocker


List of Ingredients




1/2 pound lean ground beef
1 can (16 ounces) Old El Paso® refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso® taco seasoning mix
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
2 drops red pepper sauce
1 garlic clove
Sour Cream Topping (See Below)
Finely shredded lettuce, if desired
Shredded Cheddar cheese, if desired
Corn chips, if desired


Recipe



1. Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; stir and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave on High 3 minutes; stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover and microwave 3 to 4 minutes or until hot and bubbly.
3. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips.




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Sour Cream Topping



1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder

1. Mix all ingredients.