Mexi-dip
3 Cups
Ingredients
| Quantity | 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 |
| Sour Cream Topping | ||
| Finely shredded lettuce | ||
| Shredded Cheddar cheese | ||
Directions
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