Taco Dip II

This is a delicious dip that can even be served as an entree along with tortilla chips and a salad. For a tamer version of this dip, use mild taco sauce. Enjoy!

Original recipe makes 8 servings

Ingredients

1 pound ground beef
1 (16 ounce) can refried beans
1/2 cup hot taco sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup black olives, sliced
1/4 cup jalapeno pepper rings
1 1/2 cups shredded Cheddar cheese

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9×13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition

Calories: 394 kcal
Carbohydrates: 13.1 g
Cholesterol: 88 mg
Fat: 29.6 g
Fiber: 3.7 g
Protein: 19 g
Sodium: 553 mg

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