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    Super Bowl Taco Dip

    Source of Recipe

    Jyl Steinback

    List of Ingredients

    • 2 (16-oz) cans nonfat refried beans
    • 4-oz can chopped green chiles
    • 1/4 tsp chili powder
    • 1 lb. Laura's extra-lean ground beef*
    • 1/2 tsp garlic powder
    • 1 1/2 tsp onion powder
    • 1 cup shredded nonfat cheddar cheese
    • 1/2 cup shredded reduced-fat cheddar cheese
    • 1 1/4 cups chunky salsa
    • 12 oz baked tortilla chips


    1. Preheat oven to 350 degrees F. Spray 9x13-inch baking dish with cooking spray. Combine beans, chiles and chili powder in a medium bowl; mix until ingredients are blended. Spread bean mixture in bottom of baking dish. Spray nonstick skillet with cooking spray and heat over medium-high heat. Add ground beef, breaking into small pieces; season with garlic powder and onion powder. Cook over medium heat, stirring frequently, until meat is browned and cooked through. Remove from heat; cool 5 minutes and spread meat mixture on top of beans. Combine cheeses in plastic bag; shake until mixed. Spread salsa on top of beef; sprinkle cheese mixture over top. Taco dip can be covered with plastic or foil and refrigerated up to 24 hours. Bake 25 to 30 minutes, until mixture is bubbly hot and cheese is lightly browned. Serve with baked tortilla chips.

    Final Comments

    Laura's Lean Beef is 4% fat ground round. 1-800-ITS-LEAN or

    Nutrition per serving: cals 409, fat 4.7g, carbs 62g, protein 29g, chol 32 mg, dietary fiber 4g, sodium 1,412mg






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