Taco Salad Dip

  • Prep Time: 20 minutes
  • Servings: 28
  • Rating:
Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

Ingredients

  • 1/2 lb lean (at least 80%) ground beef
  • 1/4 cup finely chopped green bell pepper
  • 1 small onion, finely chopped (1/4 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
  • 1/2 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, if desired

Directions

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.

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.

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.