Mexi-dip

Yield: 3 Cups

Measure Ingredient
½ pounds Ground beef
½ teaspoon Dry mustard
¼ teaspoon Chili powder
1 small Onion, finely chopped
½ medium Green pepper, finely chopped
16 ounces Mashed refried beans
8 ounces Tomato sauce
1¼ ounce Taco seasoning mix
\N \N Sour Cream Topping
\N \N Finely shredded lettuce
\N \N Shredded Cheddar cheese

Cook and stir gqound beef in 10-inch skillet until brown; drain. Stir in mustard, chili powder, onion green pepper, beans, tomato sauce and seasoning mix. Heat to boiling, stirring constantly. Spread in ungreased pie plate, 9 x 1¼ inches.

Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips if desired. About 3 ½ cups dip; 30 calories per tb.

Source: Betty Crockers Cookbook, 6th Edition

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