Taco Salad Dip Prep: 10 Cook: 10 Original Source Ingredients 1/2 pound lean ground beef 1 can (16 ounces) Old El Paso refried beans 1 can (8 ounces) tomato sauce 1 package (1.25 ounces) Old El Paso taco seasoning mix 1 small onion, finely chopped (1/4 cup) 1/4 cup finely chopped green bell pepper 2 drops red pepper sauce 1 garlic clove Sour Cream Topping (see below) Finely shredded lettuce, if desired Shredded Cheddar cheese, if desired Corn chips, if desired Sour Cream Topping: 1/2 cup sour cream 1 tablespoon shredded Cheddar cheese 1/8 teaspoon chili powder Instructions Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; stir and drain. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave on High 3 minutes; stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover and microwave 3 to 4 minutes or until hot and bubbly. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips. Sour Cream Topping: Mix all ingredients.
