Mexi-dip Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground beef,
1/2 tsp: Dry mustard,
1/4 tsp: Chili powder,
1 small: Onion, finely chopped
1/2 medium: Green pepper, finely chopped
16 ounce: Mashed refried beans,
8 ounce: Tomato sauce,
1 1/4 ounce: Taco seasoning mix,
Sour Cream Topping,
Finely shredded lettuce,
Shredded Cheddar cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp