Taco Salad Dip
Recipe from Old El Paso
SERVINGS
28
PREP TIME
20 mins
TOTAL TIME
20 mins

Taco Salad Dip

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

Recipe from Old El Paso
Recipe from Old El Paso
Ingredients
  • 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
Related Video
How to Make Tacos

Make these classic ground beef tacos for your next family dinner or party. Perfect tacos await after you sprinkle with lettuce, onion and tomato and a little hot sauce if you like spicy.

Directions
1. 
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.
2. 
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.
3. 
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.
Tips:
1. 
Bored with iceberg lettuce? Switch to crispy romaine, a dark leafy green regarded as a good source of vitamin A and folate.
2. 
Lighten up this taco treat with fat-free sour cream and reduced-fat cheddar cheese.
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