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Core Knowledge
Recipes
Contents
6-Layer Mexican Dip
- Cook Time
- 20 minutes
- Serves
- 8
- Calories
- 224
- Protein
- 18g
- Total Fat
- 14g
- Saturated Fat
- 5g
- Carbohydrates
- 2g
- Dietary Fiber
- 6g
Ingredients
- 12 oz 96% lean ground beef
- 16 oz fat-free refried beans
- 2 cups shredded cheese
- 8 oz low-fat sour cream
- 1/2 cup guacamole
- 1/2 cup salsa
- 1/2 cup black olives
- 1/4 cup tomatoes
- 1/4 cup green onions
- 1/4 cup romaine lettuce
Preparation
- In a large skillet, brown 12 ounces of 96% lean ground beef. Drain and set aside to cool.
- Spread 16 ounces of fat-free refried beans on the bottom of a 9 x 13-inch glass baking dish.
- Top with 1/4 cup of shredded romaine lettuce.
- Sprinkle 2 cups of shredded cheddar-Monterey jack cheese blend over the beans.
- Next, place the drained beef over the cheese and spread flat.
- Add an 8 ounce layer of low-fat sour cream followed by 1/2 cup of guacamole and 1/2 cup of salsa.
- Top with 1/2 cup of black olives, 1/4 cup of diced tomatoes, and 1/4 cup of green onions.
- Sprinkle any leftover cheese on top.
- Serve immediately or place it in the fridge over night and serve cold.
- Use tortilla chips for dipping.
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