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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 206.0
  • Total Fat: 1.6 g
  • Cholesterol: 9.3 mg
  • Sodium: 1,483.4 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 14.6 g

View full nutritional breakdown of Mexican Taco Layer Dip for 9x13 Pan calories by ingredient
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Mexican Taco Layer Dip for 9x13 Pan

Submitted by: AGRASTY2002

Introduction

This was adapted from a fellow Sparker. I used a 9x13 pan instead to yield 15 - 1 cup servings. I used vegetarian refried beans, fat free cheddar cheese, and Texas Pete Chili Sauce instead of Chili. This was adapted from a fellow Sparker. I used a 9x13 pan instead to yield 15 - 1 cup servings. I used vegetarian refried beans, fat free cheddar cheese, and Texas Pete Chili Sauce instead of Chili.
Number of Servings: 15

Ingredients

    4 Cups Old El Paso Vegetarian Refried Beans
    2 cans of Texas Pete Chili Sauce
    2 - 24 oz Jars of Medium Salsa
    1.5 - 16oz Containers of Fat Free Sour Cream
    1 - 7oz Bag of Kraft Free Shredded Cheese
    4 Cups Shredded Iceberg Lettuce
    1 Regular Can of Great Value (Walmart) No Salt Added Diced Tomatoes
    1 Small Can Diced Green Chiles
    1/2 Cup Sliced Black Olives

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Directions

Heat Refried Beans on Low until thoroughly heated.
Spread on Bottom of 9x13 pan.
Continue Layering Other Ingredients In the Order Listed.
Cover.
Chill.
Serve & Enjoy
Makes 15 1-cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user AGRASTY2002.






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