Mexi Dip

Serves:

Ingredients:

1/2 Pound ground beef
2 tb Shredded cheddar cheese
1 c Sour cream
--------- SOUR CREAM TOPPING ---------
Shredded cheddar cheese
Finely shredded lettuce
Seasoning mix
1 pk (1-1/4 ounces) taco
1 cn (8 ounces) tomato sauce
1 cn (16 ounces) refried beans
Chopped (about 1/4 cup)
1/2 md Green bell pepper, finely
(about 1/4 cup)
1 sm Onion, finely chopped
1/4 ts Chili powder
1/2 ts Dry mustard
1/4 ts Chili powder

Method:

Prepare Sour Cream Topping ahead and refrigerate until ready to use.
Cook ground beef in 1-inch skillet, stirring occasionally, until brown; drain.
Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry).
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 tortilla chips or fresh vegetable slices if desired.
ABOUT 3-1/2 CUPS DIP; 30 CALORIES PER TABLESPOON.
To Microwave: Crumble ground beef into 2-quart microwavable casserole.
Cover tightly and microwave on high 2 to 4 minutes, stirring after 2 minutes, until no longer pink; drain.
Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry).
Cover tightly and microwave 4 to 6 minutes, stirring after 2 minutes, until boiling.
Continue as directed.
SOUR CREAM TOPPINGMix all ingredients.