Mexi-Dip
1/2 lb ground beef
1/2 tsp dry mustard
1/4 tsp chili powder
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
16 oz mashed refried beans
8 oz tomato sauce
1 1/4 oz taco seasoning mix
1 sour cream topping
1 finely shredded lettuce
1 shredded cheddar cheese
Cook and stir ground 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 1
1/4 inches.
Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and
cheese. Serve with corn chips if desired.
About 3 1/2 cups dip; 30 calories per tb.
Source: Betty Crockers Cookbook, 6th Edition |