Try this Layered Taco Dip recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, brown meat; pour off fat. Add chilies and bouillon; cook and stir until bouillon dissolves. Cool. In small bowl, combine sour cream and taco seasoning; set aside. In a 7- or 8-onch springform pan or on a large plate, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover and chill xeveral hours. Just before serving, garnish with cheese, tomatoes, onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings. Posted to Bakery-Shoppe Digest by Alice Poe
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 147 | ||
Calories from Fat: 46 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 42.2mg | 13 % | |
Sodium 158.8mg | 5 % | |
Potassium 249.9mg | 7 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 16.2g | 23 % | |
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: 147
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