Southwestern Taco Bean Dip Food
SOUTHWESTERN TACO BEAN DIP
Perfect for a party, this dip is a real crowd-pleasure. Ingredients in the recipe blend very well, and it makes a large platterful.-Terri Newton, Marshall, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole. , In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 192 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 465mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 5g protein.
SOUTHWESTERN BLT TACO SALAD
The best of both worlds-BLTs and tacos in one sensational salad!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
- In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
- Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 19 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 32 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 6 g, TransFat 1 1/2 g
SOUTHWESTERN BEAN DIP
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. -Jeanne Shear, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 9 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.
Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHWEST TACO DIP
Whip up a skinny dip with zip in minutes with just five ingredients!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients. Top with chopped tomato. Serve with chips or vegetables for dipping.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 320 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN TACO DIP
Make and share this Southwestern Taco Dip recipe from Food.com.
Provided by queenchaos
Categories Spreads
Time 30m
Yield 1/2 cup, 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground hamburger on stove then set aside to cool.
- Mix 2 cream cheese & sour cream together, add taco seasoning to mix.
- Spread refried beans on bottom of a 9x13 baking dish.
- Spread cheese mix over beans.
- Layer hamburger over the cheese mix.
- Spread salsa over hamburger then shredded cheddar cheese and shredded lettuce.
- Serve with tortillia chips. Keep Refrigerated.
Nutrition Facts : Calories 202.8, Fat 9.9, SaturatedFat 2.7, Cholesterol 24.3, Sodium 437.2, Carbohydrate 19.6, Fiber 3.1, Sugar 1.3, Protein 9.8
TACO BEAN DIP
From one of my dear friends who loves Southwestern and Mexican foods. When we go to her house for get togethers, this spicy dip always makes a showing.
Provided by AB_Fan
Categories Vegetable
Time 13m
Yield 20 ounces
Number Of Ingredients 4
Steps:
- Using a microwave safe bowl, spread re-fried beans along the bottom.
- Smooth evenly.
- Layer half of the salsa on top, then the cheese, then the onions.
- Cover with plastic wrap and microwave for 2-3 minutes until cheese is completely melted.
- Transfer to a chafing dish or slow cooker to keep warm while serving.
- Serve with tortilla chips, the rest of the salsa, and sour cream.
Nutrition Facts : Calories 73.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 13.6, Sodium 283.2, Carbohydrate 5.2, Fiber 1.6, Sugar 0.9, Protein 4.4
SOUTHWESTERN TACO SALAD
Categories Salad Pepper Poultry turkey No-Cook Avocado Bell Pepper Hot Pepper Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve.
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1 tomato, seeded and chopped 1/3 cup sliced green onion, including tops 2 tablespoons chopped black olives Instructions Stir chili powder into beans and …
From usdairy.com
Servings 10Calories 180 per servingTotal Time 40 mins
From usdairy.com
Servings 10Calories 180 per servingTotal Time 40 mins
- Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.
- Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.
- Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired. Recipe created by 3-Every-Day™ of Dairy
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Perfect for a party, this dip is a real crowd-pleasure. Ingredients in the recipe blend very well, and it makes a large platterful.—Terri Newton, Marshall, Texas Ingredients in the recipe blend very well, and it makes a large platterful.—Terri Newton, Marshall, Texas
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