Taco Salad Dip 2 and Sour Cream Topping |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I made this dip and my dearest hubby just fell in love with it. I got this recipe in a email, but I rearranged it to suit my way of cooking and added ingredients I had on hand. It can be served cold or warm and I used Frito's to dip with. Ingredients:
1/2 lb lean ground beef |
1 (16 ounce) can of taco bell refried beans |
1 (8 ounce) can hunt tomato sauce |
3/4 ounce package mccormick mild taco seasoning |
1/4 cup onion, diced |
1/4 cup green pepper, diced |
1 teaspoon frank redhot original cayenne pepper sauce |
1 teaspoon minced garlic |
1 cup lettuce, shredded |
1/2 cup tomato, diced |
1/2 cup shredded cheddar cheese |
1/4 cup green onion, chopped |
1 (10 ounce) bag frito corn chips |
1 cup sour cream |
1/4 cup shredded cheddar cheese |
1/2 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
Directions:
1. Brown ground beef in skillet.
2. Add minced garlic,diced onion and diced green pepper.
3. Cook for 5 minutes.
4. Add refried beans,tomato sauce,seasoning mix and pepper sauce and heat until it bubbles.
5. Spoon mixture in a 8x8 baking dish (I used a glass pie plate) and top with 1/2c.
6. shredded cheese.
7. In a small bowl mix together sour cream,1/4c.
8. shredded cheddar cheese,chili powder and cayenne powder.
9. Mix well and spoon over top of taco meat mixture.
10. Top with shredded lettuce, tomato and chopped green onions.
11. Serve with Fritos.
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