 Tijuana Taco Dip
Makes 12 appetizer servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Tijuana Taco Dip
|
|
|
|
Ingredients
|
|
1
|
can (16 ounces) refried beans
|
|
1
|
can (8 ounces) tomato sauce, divided
|
|
1-1/4
|
teaspoons Original TABASCO® brand Pepper Sauce, divided
|
|
1
|
large tomato, chopped
|
|
3/4
|
cup (3 ounces) shredded Monterey Jack cheese
|
|
3/4
|
pound ground beef
|
|
2
|
teaspoons chili powder
|
|
1
|
cup sliced ripe olives
|
|
1
|
cup (4 ounces) shredded Cheddar cheese
|
|
1
|
cup sour cream
|
|
|
Chopped green onions, chopped tomatoes, ripe olive slices and cilantro for garnish
|
|
|
Taco or tortilla chips
|
|
|
|
|
|
|
|
|
|
Preheat oven to 350°F. In medium bowl, combine refried beans, 3 tablespoons tomato sauce and 1/2 teaspoon TABASCO® Sauce; mix well. Spread evenly in 1-1/2-quart baking dish. Top with chopped tomato and Monterey Jack cheese.
|
|
In large skillet, cook beef and chili powder; stir frequently until meat is cooked. Remove from heat; drain off fat. Stir in remaining tomato sauce, sliced olives and remaining 3/4 teaspoon TABASCO® Sauce. Spread evenly over Monterey Jack cheese. Sprinkle with Cheddar cheese.
|
|
Bake 15 to 20 minutes or until cheeses melt and beans are hot. Remove from oven. Top with sour cream. Garnish with green onions, tomatoes, olives and cilantro, if desired. Serve warm with taco or tortilla chips.
|
|
|
|
© McIlhenny Company (TABASCO® brand Pepper Sauce)
|
|
|
|
|
|
Printed
from fbnr.com
|
|
