Epicure's Fiesta Taco Dip

A big dip for the big game – or a group of hungry teens! Assemble and refrigerate until ready to bake, or make ahead and freeze.

Makes 24 servings (3 cups / 750 ml)

Cost Per Serving: $0.79

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

  • 1/2 lb (225 g) lean ground beef
  • 1 Tbsp (15 ml) Epicure’s Pueblo Bean Dip Mix
  • 1 cup (250 ml) Epicure’s Poco Picante Salsa, prepared, divided
  • 1/4 cup (60 ml) or 1/2 — 8 oz (250 g) package light cream cheese
  • 1 cup (250 ml) low-fat sour cream
  • 1 Tbsp (15 ml) Epicure’s Seasoning for Nacho Cheese Dip
  • 1 cup (250 ml) grated low-fat cheese, any kind

Instructions

1. Preheat oven to 350° F (175° C).
2. Cook beef and Epicure’s Pueblo Bean Dip Mix in Epicure’s Eclipse® Coated Professional Frying Pan until lightly browned. Drain off excess fat and stir in 1/4 cup (60 ml) Epicure’s Poco Picante Salsa. Set aside.
3. Soften cream cheese in microwave on high for 15–30 seconds. Stir in sour cream and Epicure’s Seasoning for Nacho Cheese Dip.
4. Spread cheese mixture on bottom of Epicure’s Dip Baker. Top with beef mixture.
5. Thinly spread remaining Epicure’s Poco Picante Salsa overtop and top with cheese. Refrigerate until ready to bake.
6. Bake for 15 minutes, or until mixture is bubbling. Serve hot.

Per Serving

(2 Tbsp (30 ml))
: Calories 90, Fat 4 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 8 g.

Tips: Preparation Tip: Substitute lean ground beef with ground turkey, chicken or soy. Serving Suggestion: Serve with tortilla chips for scooping.

June 15, 2010