Taco Salad Dip Recipe


MethodMain Ingredient


 Ground beef1⁄2 Pound
 Mashed refried beans15 1⁄2 Ounce (1 Can)
 Canned tomato sauce8 Ounce (1 Can)
 Taco seasoning mix1 1⁄4 Ounce (1 Package)
 Chopped onion1⁄4 Cup (4 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Red pepper sauce3 Drop
 Garlic1 Clove (5 gm), finely chopped
 Sour cream1 Tablespoon
 Lettuce1 Cup (16 tbs), finely shredded
 Shredded cheddar cheese1 Cup (16 tbs)
 Corn chips1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3237 Calories from Fat 1830

% Daily Value*

Total Fat 203 g312%

Saturated Fat 65.6 g328.2%

Trans Fat 0 g

Cholesterol 306.3 mg

Sodium 7811.5 mg325.5%

Total Carbohydrates 241 g80.3%

Dietary Fiber 35 g139.9%

Sugars 16.8 g

Protein 112 g223.1%

Vitamin A 177.9% Vitamin C 113.5%

Calcium 107% Iron 222.1%

*Based on a 2000 Calorie diet


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.