Ingredients for Taco Salad Dip 2 And Sour Cream Topping
- Lean Ground Beef
- 1 (15-ounce) can refried beans
- 1 (15-ounce) can tomato sauce
- Taco Seasoning
- Onion
- Green Pepper
- Cayenne Pepper Sauce
- Garlic
- Lettuce
- Tomatoes
- Cheddar Cheese
- Green Onion
- Frito Corn Chips
- 1 cup sour cream
- 1 teaspoon chili powder
- Cayenne Pepper
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How to Make Taco Salad Dip 2 And Sour Cream Topping
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 2 cloves minced garlic, 1/2 cup diced onion, and 1/2 cup diced green bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
- Stir in 1 (15-ounce) can refried beans, 1 (15-ounce) can tomato sauce, 1 packet taco seasoning, and 1-2 tablespoons your favorite hot sauce (adjust to taste). Bring to a simmer and cook for 5 minutes, or until heated through and bubbly.
- Pour the beef mixture into an 8x8 inch baking dish.
- Top with 1/2 cup shredded cheddar cheese.
- In a medium bowl, combine 1 cup sour cream, 1/4 cup shredded cheddar cheese, 1 teaspoon chili powder, and 1/4 teaspoon cayenne pepper (or more, to taste). Mix well.
- Spoon the sour cream mixture evenly over the cheese layer in the baking dish.
- Top with 1 cup shredded lettuce, 1/2 cup chopped tomatoes, and 2 tablespoons chopped green onions.
- Serve immediately, warm or cold, with Fritos corn chips.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
43g
Carbs
12g
