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Layered Taco Dip

Layered Taco Dip

Nutrition Facts
  • cal. (kcal) 216
Layered Taco Dip
  • Makes: 12 servings
  • Prep: 15 mins
  • Cook: 10 mins
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by 7 people

Ingredients

  • 1 pound ground beef chuck
  • 1 package (1.25 ounces) reduced-sodium taco seasoning
  • 1 can (16 ounces) refried beans
  • 1 pound ripe tomatoes, chopped
  • 6 scallions, trimmed and chopped (about 3/4 cup)
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 package (8 ounces) shredded taco cheese blend
  • 1 cup sour cream
  • Baked tortilla chips, for dipping

Directions

  1. Cook ground beef in a large nonstick skillet over medium-high heat for 5 minutes, until browned, stirring occasionally. Stir in 3/4 cup water and taco seasoning. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in refried beans until well combined and heated through. Set aside.
  2. In a medium-size bowl, mix together tomatoes, 1/2 cup of the scallions, the sugar, garlic salt and black pepper. In a second medium-size bowl, mix together 1-1/2 cups of the shredded cheese and the sour cream.
  3. In an 8-cup clear bowl, layer half each of the beef mixture, tomatoes and sour cream mixture. Repeat layering. Scatter remaining 1/4 cup scallions and 1/2 cup cheese over the top. Serve at room temperature.

Nutrition Information for Layered Taco Dip

Servings Per Recipe: 12
PER SERVING: 216 cal., 12 g total fat (7 g sat. fat), 54 mg chol., 537 mg sodium, 10 g carb. (3 g fiber), 15 g pro.

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