Taco Salad Dip 2 and Sour Cream Topping
I made this dip and my dearest hubby just fell in love with it. I got this recipe in a email, but I rearranged it to suit my way of cooking and added ingredients I had on hand. It can be served cold or warm and I used Frito's to dip with.
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INGREDIENTS
Nutrition- 1⁄2
- 1(16 ounce) can of taco bell refried beans
- 1(8 ounce) can hunt tomato sauce
- 3⁄4ounce package mccormick mild taco seasoning
- 1⁄4
- 1⁄4
- 1teaspoon frank redhot original cayenne pepper sauce
- 1teaspoon minced garlic
- 1
- 1⁄2
- 1⁄2cup shredded cheddar cheese
- 1⁄4
- 1(10 ounce) bag Frito corn chips
Sour Cream Topping
- 1cup sour cream
- 1⁄4cup shredded cheddar cheese
- 1⁄2teaspoon chili powder
- 1⁄4teaspoon cayenne pepper
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DIRECTIONS
- Brown ground beef in skillet.
- Add minced garlic,diced onion and diced green pepper.
- Cook for 5 minutes.
- Add refried beans,tomato sauce,seasoning mix and pepper sauce and heat until it bubbles.
- Spoon mixture in a 8x8 baking dish (I used a glass pie plate) and top with 1/2c.
- shredded cheese.
- In a small bowl mix together sour cream,1/4c.
- shredded cheddar cheese,chili powder and cayenne powder.
- Mix well and spoon over top of taco meat mixture.
- Top with shredded lettuce, tomato and chopped green onions.
- Serve with Fritos.
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