South of the Border Dip

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Executive Chef
Jun 3, 2004
South of the Border Dip

½ lb ground beef
1 can (15 ½ ounces) refried beans
1 can (8 ounces) tomato sauce
1 pkg (1 ¼ ounce) taco seasoning
1 small onion, finely chopped
½ green pepper, finely chopped
½ tsp dried mustard
½ tsp chili powder

Sour Cream Topping
1 cup sour cream
2 tbsp shredded cheddar cheese
¼ tsp chili powder

2 cups shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
Totilla Chips

Brown beef and drain. Stir in rest of ingredients into the meat. Bring to a boil stirring constantly. Spread mixture into an ungreased 9" pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with tortilla chips. Yield: 3 - ½ cup servings
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