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Layered Mexican Dip Recipe
|Canned refried beans||2 Pound (2 Cans, 1 Pound Each Old El Paso Fat-Free)|
|Ground turkey||1⁄2 Pound, cooked, drained (White Tenderloin Skinless)|
|Nonfat mozzarella cheese||3 Cup (48 tbs)|
|Grated nonfat cheddar cheese||1 Cup (16 tbs)|
|Taco sauce||16 Ounce (1 Jar)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Fat-free sour cream||1 Cup (16 tbs)|
|Fat-free chicken broth||3 Tablespoon|
|Onion||1 Large, diced|
Serving size: Complete recipe
Calories 3178 Calories from Fat 959
% Daily Value*
Total Fat 108 g165.6%
Saturated Fat 56.1 g280.7%
Trans Fat 0.6 g
Cholesterol 502.8 mg
Sodium 12521.3 mg521.7%
Total Carbohydrates 288 g96%
Dietary Fiber 63.3 g253%
Sugars 25.8 g
Protein 245 g489.3%
Vitamin A 152.5% Vitamin C 196%
Calcium 466% Iron 465.6%
*Based on a 2000 Calorie diet
Add cooked ground turkey.
Stir retried beans into turkey mixture.
Spread into a 9x13 inch casserole dish that has been sprayed with a non-fat cooking spray.
Sprinkle green chiles over top of turkey-bean mixture.
Spread 1/2 of cheese over this.
Pour taco sauce over cheese.
Sprinkle remaining cheese on top and bake at 400°F.for 20-25 minutes.
Cool slightly and spoon sour cream to make a cross on top of casserole.