RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5666
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| Recipe Name: |
Taco Salad Dip - Copy |
| Source: |
Curtis Gunn, Westminster HS, Atlanta, GA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Tablespoons seasoning, taco
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Directions:
Brown meat with garlic and seasoning according to package directions. Layer ingredients in a 9x13 baking dish.
Top with cheese and broil for 1 minute. Serve with taco chips for dipping. |
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| Nutrition per Serving: |
| Calories: |
498 |
Total Carbs: |
25.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
64.3 |
Protein: |
24.25 |
| Fiber: |
67.08 |
Sodium: |
221.56 |
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