Mexican Style Appetizer Recipe
Servings: 10
Ingredients
- 1 can 10 1/2 ounce condensed bean with bacon soup
- 1 pkt Taco seasoning Mix
- 1/4 tsp Warm Pepper Sauce
- 1 c. Lowfat sour cream
- 1 can Minced Green Chillies, (liquid removed)
- 1/2 c. FLAVOURING *
- 1 c. SHREDDED CHEESE **
- 1/2 c. TOPPER ***
- 1/2 c. Minced Tomato DIPPER ****
Directions
- * FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced cooked ham, diced avacado or possibly diced pepperoni
- ** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or possibly Mozzerella.
- *** TOPPERS to choose from are: alfalfa sprouts, minced green pepper, shredded lettuce or possibly minced celery with leaves.
- **** DIPPERS to choose from are: tortilla chips, pita bread-torn and toasted, celery sticks or possibly sliced jicama
- 1. In small bowl, combine soup with taco seasoning mix and warm pepper sauce; stir till blended. On large serving plate, spread mix into a 6-inch round. Spread sides and top of bean mix with lowfat sour cream to cover.
- 2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over lowfat sour cream.
- Cover; chill till serving time, at least 4 hrs. Surround with DIPPER.
- Tip: Jicama is a Mexican vegatable which is becoming more readily available in U.S. markets. It is shaped like a turnip, has a brown skin, and may be cooked or possibly eaten raw. To prepare, simply peel jicama and cut int thin slices or possibly strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 10 servings | |
| Calories 99 | |
| Calories from Fat 73 | 74% |
| Total Fat 8.32g | 10% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 134mg | 6% |
| Potassium 113mg | 3% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.01g | 1% |
| Protein 3.7g | 6% |
