Mexi-Dip Recipe – Eats Now

Name: Mexi-Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/2 lb. ground beef; 1/2 tsp. dry mustard; 1/4 to 1/2 tsp. chili powder; 1/4 c. onion, finely chopped; 1/4 c. green pepper, finely chopped; 1 (16 oz.) can refried beans; 1 (8 oz.) can tomato sauce; 1 pkg. taco seasoning mix; 1 c. sour cream; 2 Tbsp. shredded Cheddar cheese; 1/4 tsp. chili powder; shredded lettuce and Cheddar cheese

Servings: persons

1/2 lb. ground beef
1/2 tsp. dry mustard
1/4 to 1/2 tsp. chili powder
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning mix
1 c. sour cream
2 Tbsp. shredded Cheddar cheese
1/4 tsp. chili powder
shredded lettuce and Cheddar cheese

1
Cook ground beef in skillet, stirring occasionally, until brown and drain excess fat.
2
Stir in mustard, 1/4 to 1/2 teaspoon chili powder, onion, pepper, beans, tomato sauce and seasoning mix.
3
Heat to boiling, stirring constantly.
4
Spread into ungreased pie plate.
5
Mix sour cream, Cheddar cheese and 1/4 teaspoon chili powder together.
6
Spread sour cream mixture over beef mixture. Top with shredded lettuce and cheese. Serve with tortilla chips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. ground beef, 1/2 tsp. dry mustard, 1/4 to 1/2 tsp. chili powder, 1/4 c. onion, finely chopped, and more.

Yes, Mexi-Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi-Dip

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