Taco Salad Dip

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

Recipe from Old El Paso
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  • 1/2 pound lean (at least 80%) ground beef
  • 1/4 cup finely chopped green bell pepper
  • 1 small onion, finely chopped (1/4 cup)
  • 1 16 ounce can Old El Paso® refried beans
  • 1 8 ounce can tomato sauce
  • 1 1 ounce package Old El Paso® taco seasoning mix
  • 2 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
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.
Bored with iceberg lettuce? Switch to crispy romaine, a dark leafy green regarded as a good source of vitamin A and folate.
Lighten up this taco treat with fat-free sour cream and reduced-fat cheddar cheese.
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