South of the Border Dip

Total Time Prep/Total Time: 25 min.
Yield 3-1/2 cups
Test Kitchen Approved
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.—Sandy Robideau, Eureka, Montana

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

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.

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

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