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Mexican Dip - Heated

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 84g Total Servings: 15

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
50
Fat / Lipides
2 g
3%
Saturated / Saturé
1 g
5%
+ Trans / Trans
0g
Cholesterol / Cholestérol
10mg
3%
Sodium / Sodium
125mg
5%
Carbohydrate / Glucides
0g
0%
Fibre / Fibres
1g
4%
Sugars / Sucres
1g
Protein / Protéines
4g

2%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
5%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
5%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Portion 84g Total Servings: 15

Amount Per Serving
Calories
50
Calories from Fat
18
% Daily Value *
Total Fat
2 g
3%
Saturated Fat
1 g
5%
+ Trans
0g
Cholesterol
10mg
3%
Sodium
125mg
5%
Total Carbohydrates
0g
0%
Fiber
1g
4%
Sugars
1g
Protein
4g

Vitamin A 2% • Vitamin C 2%
Calcium 2% • Iron 5%
Thiamine 2% • Riboflavin 2%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


Prep time

15 mins
Cook time

30 mins
Total time

45 mins

Ingredients

Taco Beef

1 lb lean ground beef (454 g)

2 tsp chili powder (6 g)

2 tsp ground cumin (4 g)

½ tsp paprika (2 g)

½ tsp salt (2 g)

½ tsp black pepper (1 g)

½ tsp crushed red pepper flakes (3 g)

¼ tsp garlic powder (1 g)

¼ tsp onion powder (1 g)

¼ tsp dried oregano (1 g)


Dip

½ cup Taco Beef - prepared (225 g)

¼ cup salsa (70 g)

1 cup sour cream 14% (250 g)

½ cup cream cheese (125 g)

1 cup sweet corn - drained/rinsed (150 g)

1 (127ml) can green chilies (124 g)

1 cup black beans - drained/rinsed (150 g)

½ cup cherry tomatoes - thinly sliced (70 g)

1 tsp chili powder (3 g)

1 tsp cumin (2 g)

1 cup shredded sharp cheddar cheese (75 g)

Optional: 2 green onions - chopped (20 g)


Directions

Taco Beef

  1. Combine all spices together in a small bowl. Mix until combined.
  2. In a medium skillet, cook hamburger until ¾ cooked. Add spice mixture and continue cooking until thoroughly cooked (160°F/71°C).
  3. Remove from heat and let cool.

Dip

  1. Preheat oven to 350°F (176°C). Lightly grease a 9” casserole or pie plate.
  2. In a medium bowl, combine corn, black beans, green chilies, cherry tomatoes, chili powder, and cumin. Set aside.
  3. In a separate bowl, beat cream cheese until smooth.
  4. Add sour cream to creamed cheese and mix until fully incorporated. Set aside.

 Assembly

  1. Spread cream cheese mixture evenly into base of dish.
  2. Top cream cheese layer with vegetable mixture, ½ cup cooked Taco Beef, salsa and cheese, spreading evenly after each addition.
  3. Cook in preheated oven for 15 minutes or until cheese is melted and dip begins to bubble.
  4. Remove from oven and top with fresh chopped green onion (optional). 
  5. Serve with your favourite tortilla chips.


 

Tips & Variations

  • Leftover taco beef freezes well. Freeze and pull out for your next nacho night.