Six Layer Taco Dip Recipe
Ingredients
| Zucchini | 2 Cup (16 tbs), shredded | |
| 1 cup cut-up cooked chicken or turkey | ||
| Salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons sliced green onion | ||
| 2/3 cup taco sauce | ||
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
Directions
Place zucchini in shallow 1-quart casserole.
Cover.
Microwave at High for 3 to 4 minutes, or until tender, stirring once.
Let stand, covered, for 5 minutes.
Drain thoroughly, pressing to remove excess moisture.
In same casserole, spread zucchini evenly ov
Cover.
Microwave at High for 3 to 4 minutes, or until tender, stirring once.
Let stand, covered, for 5 minutes.
Drain thoroughly, pressing to remove excess moisture.
In same casserole, spread zucchini evenly ov
Chef
