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South of the Border Dip

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Sandy Robideau, Eureka, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana

Test Kitchen Approved

South of the Border Dip

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Yield: 3-1/2 cups
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1/2 pound ground beef
  • 1 can (15-1/2 ounces) refried beans
  • 1 can (8 ounces) tomato sauce
  • 1 package (1-1/4 ounces) taco seasoning
  • 1 small onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon chili powder
  • sour cream topping:
    • 1 cup sour cream
    • 2 tablespoons shredded cheddar cheese
    • 1/4 teaspoon chili powder
  • garnish:
    • 2 cups shredded lettuce
    • 1 cup shredded cheddar cheese
    • Tortilla chips
Text Ingredients

Directions

  1. Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly.
  2. Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.

Nutrition Facts

2 tablespoons: 70 calories, 4g fat (2g saturated fat), 16mg cholesterol, 238mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 4g protein.
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