Taco Dip Recipe
Ingredients
| 1/2 pound lean ground beef or ground turkey | ||
| Tomato | 1 Large | |
| Jalapeno pepper | 1 To taste, halved | |
| Scallions | 2 , chopped | |
| 1 cup cooked pinto or kidney beans, mashed | ||
| Green peppers | 1/4 Cup (16 tbs), finely chopped | |
| Onions | 3 Tablespoon, grated | |
| Garlic | 2 Clove (5gm), minced | |
| Chili powder | 1 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Lettuce | 1/4 Cup (16 tbs), finely shredded | |
| 1/4 cup shredded reduced-fat Cheddar cheese | ||
| Low-Fat Tortilla Chips or corn chips | ||
Directions
Crumble the beef or turkey into a 1 1/2-quart casserole.
Microwave on high for 2 to 3 minutes, or until very little pink remains.
Stir and drain off the fat.
While the meat is cooking, core, seed, and coarsely chop the tomato.
Combine in a blender with the jalapenos and scallions.
Blend until smooth.
Add to the meat mixture.
Stir in the beans, green peppers, onions, garlic, chili powder, and cumin.
Just before serving, cover with a lid or wax paper and microwave on high for 5 minutes, or until hot and bubbly.
Sprinkle with the lettuce and Cheddar.
Serve with the tortilla chips or corn chips.
Microwave on high for 2 to 3 minutes, or until very little pink remains.
Stir and drain off the fat.
While the meat is cooking, core, seed, and coarsely chop the tomato.
Combine in a blender with the jalapenos and scallions.
Blend until smooth.
Add to the meat mixture.
Stir in the beans, green peppers, onions, garlic, chili powder, and cumin.
Just before serving, cover with a lid or wax paper and microwave on high for 5 minutes, or until hot and bubbly.
Sprinkle with the lettuce and Cheddar.
Serve with the tortilla chips or corn chips.
Chef
