I prepared this hearty appetizer for 200 guests who came to our beef barbecue cookout. They must've enjoyed it...there wasn't a morsel left by the end of the night. -Iola Egle Bella Vista, Arkansas
1. In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14-inch plates. Layer with beef mixture, chilies, onions, lettuce, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 105 | ||
Calories from Fat: 63 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 31.4mg | 10 % | |
Sodium 56.1mg | 2 % | |
Potassium 183.4mg | 5 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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