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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.0
  • Total Fat: 5.0 g
  • Cholesterol: 12.5 mg
  • Sodium: 109.1 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 12.4 g

View full nutritional breakdown of Rumbamel's Leftover Layered Taco Dip calories by ingredient
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Rumbamel's Leftover Layered Taco Dip

Submitted by: RUMBAMEL

Introduction

I had plenty of leftover "meatless" taco meat, so I started putting things together. It came out pretty good and not bad on the nutrition either. Makes 8 servings in a 9 x 13 glass casserole dish. Prep time is taking into consideration you already made the taco "meat". I had plenty of leftover "meatless" taco meat, so I started putting things together. It came out pretty good and not bad on the nutrition either. Makes 8 servings in a 9 x 13 glass casserole dish. Prep time is taking into consideration you already made the taco "meat".
Number of Servings: 8

Ingredients

    - 2 c Rumbamel's Taco Meat (basically, 1 bag Morning Star Crumbles, 1 pack Carlita's taco seasoning, 2/3 c water (makes 6 servings of 1/2 c each))
    -1 1/4 c chopped and drained tomatoes
    -1/2 c chopped onions (I use white)

    -12 oz or 1 1/2 c Fat Free refried beans (I use Walmart brand)
    -4 T salsa of your desired hotness
    -4 T Daisy Lite Sour Cream

    -1 C Sargento Reduced Fat Mexican shredded Cheese (or other reduced Fat mexican cheese)

Directions

--Layer your taco "meat" in the bottom of the dish and then top with the tomatoes then onions.

--In a small bowl mix the refried beans, salsa and sour cream and pour and spread on top of the onions.

--Top the casserole/dip with cheese and bake for 20 minutes at 375 degrees.

--Makes 8 servings.

--Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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