Tijuana Taco Dip Recipe
Servings: 10
Ingredients
- 1 (10 1/2 ounce.) can jalapeno bean dip
- 2 tbsp. picante taco sauce
- 3 ripe avocados
- 2 tbsp. fresh lemon juice
- 1 pkg. plus 1 tbsp. taco seasoning mix
- 1/4 c. lowfat sour cream
- 1 tbsp. mayonnaise
- 6 ounce. grated sharp cheddar cheese
- 6 ounce. grated Monterey Jack cheese
- 1 (10-12) bunch green onions, sliced thin (include some tops)
- 3 lg. tomatoes, seeded and minced (not too ripe)
- 1 can ripe, pitted, sliced olives
- 1 pound hamburger
Directions
- Brown hamburger and combine with 1 package taco seasoning mix. Cook according to package instructions. Drain on paper towel and chill. Combine bean dip with picante taco sauce and garlic salt to taste. Spread on platter. Mash avocados with lemon juice, add in garlic salt and white pepper to taste. Spread on top of bean dip mix. Combine lowfat sour cream, mayonnaise, and 1 Tbsp. taco seasoning mix. Spread on avocado mix (cover completely to seal edges). On this layer distribute hamburger. Sprinkle cheese on top - thoroughly cover. Sprinkle with sliced onions, then tomatoes. Cover completely with sliced olives. Refrigeratetill served. Garnish with mound of shredded cheese and sprinkle of chili pwdr. Serve with taco chips.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 10 servings | |
| Calories 292 | |
| Calories from Fat 198 | 68% |
| Total Fat 22.12g | 28% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.29g | |
| Cholesterol 65mg | 22% |
| Sodium 286mg | 12% |
| Potassium 451mg | 13% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.06g | 1% |
| Protein 18.64g | 30% |
