Mexi-dip
Yield: 3 Cups
Ingredients:
- 1/2 lb Ground beef
- 1/2 ts Dry mustard
- 1/4 ts Chili powder
- 1 sm Onion finely chopped
- 1/2 md Green pepper finely chopped
- 16 oz Mashed refried beans
- 8 oz Tomato sauce
- 1 1/4 oz Taco seasoning mix
Instructions:
Sour Cream Topping Finely shredded lettuce Shredded Cheddar cheese Cook and stir gqound beef in 10-inch skillet until brown; drain. Stir in mustard chili powder onion green pepper beans tomato sauce and seasoning mix. Heat to boiling stirring constantly. Spread in ungreased pie plate 9 x 1 1/4 inches. Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips if desired. About 3 1/2 cups dip; 30 calories per tb. Source: Betty Crockers Cookbook 6th Edition
