Taco Salad Dip Recipe
Ingredients
| Ground beef | 1/2 pound | |
| Refried beans | 1 Can (10oz), mashed | |
| Tomato sauce | 1 Can (10oz) | |
| Taco seasoning mix package | 1 | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| 2 to 3 drops red pepper sauce | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Sour Cream Topping | ||
| Finely shredded lettuce | ||
| Shredded Cheddar cheese | ||
| Corn chips | ||
Directions
1. Crumble ground beef into 1 1/2-quart casserole. Cover loosely and microwave on high (100%) until very little pink remains, 2 1/2 to 3 1/2 minutes; stir and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, green pepper, pepper sauce and garlic. Cover tightly and microwave on high (100%) 3 minutes; stir. Spread mixture in 9-inch pie plate. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
3. Mound Sour Cream Topping in center of beef mixture; sprinkle with shredded lettuce and cheese. Serve with corn chips.
2. Stir in beans, tomato sauce, seasoning mix, onion, green pepper, pepper sauce and garlic. Cover tightly and microwave on high (100%) 3 minutes; stir. Spread mixture in 9-inch pie plate. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
3. Mound Sour Cream Topping in center of beef mixture; sprinkle with shredded lettuce and cheese. Serve with corn chips.
Chef
