Since I have been home during the days this week, I have been creating lots of new dinner dishes for James and myself. Tuesday I tried my old-favorite creation, "Pizza-roni". James was a pretty big fan!! Today, (Wednesday) I planned to make tacos, however when I went through our cupboards searching for shells, I found none -- only nacho chips! Sooooo, I improvised and came up with a delicious Taco Dip!
In the process of making the dip, I happened to check the nutrition facts on the taco seasoning packet. There are 560mg of sodium per serving 24% of recommended intake. WOW! But wait -- there are ***6*** servings per PACKAGE!! Next time, I'll be sure to purchase the "low-sodium" version.
Taco Dip Recipe
1 Package of Seasoning (low sodium)
1/2 Package Lettuce
1/2 Package Baby Spinach
1 Cup Sour Cream (I only did half of the pan and used about 1/2 cup)
1 Cup Mozzarella Cheese
El Paso Taco Sauce (to taste)
1/2 Green Pepper
2 Roma Tomatos
1 Bag of Favorite Nacho Chips
1. Cook hamburger until brown and mix in seasoning according to package.
2. Layer in a pan -- hamburger, 1/2 of cheese, sour cream, taco sauce, lettuce, spinach, green pepper, tomato, and 1/2 of cheese. Drizzle with taco sauce.
3. Place in oven at 300F for 5-10 minutes until cheese on top begins to melt.
4. Gather around the dinner table and enjoy!
I made mine in a standard cake pan, there was enough to feed 3-4 people!! We're having left overs for lunch tomorrow!