- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 317.8
- Total Fat: 7.3 g
- Cholesterol: 16.9 mg
- Sodium: 1,244.0 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 7.4 g
- Protein: 19.7 g
veggie taco dip lunch (NO COOKING REQUIRED!)Submitted by: JAMIEMONSTER
Chili Beans, 1 can
Red Ripe Tomatoes, 1 large whole (3" dia)
Taco Sauce, 16 tbsp
Onion powder, 1 tsp
Garlic powder, 1 tsp
red pepper powder, .5 tsp
Fat Free Cream Cheese, 8 oz
Shredded Mexican Four Cheese blend, 1 cup
Baked Tortilla Chips, 6 oz
Romaine Lettuce (salad), 6 cup, shredded
wishbone salad spritzers 6 serving
6 foil cupcake tins, or individual tart cups.
adjust the heat of the recipe to your comfort zone by using hot, medium, or mild taco sauce... and by adjusting the amount of red pepper you sprinkle on to each tin. If you are not familiar with using ground red pepper, BE CAREFUL! A little goes a LONG way.
SODIUM COUNT IS NOT ACCURATE ON THIS RECIPE!
Number of Servings: 6
Recipe submitted by SparkPeople user JAMIEMONSTER.