Mexican Taco Layer Dip for 9x13 Pan

Name: Mexican Taco Layer Dip for 9x13 Pan Recipe
Prep time: 20 min
Total time: 20 min
Yield: 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

Minutes to Prepare: 20

Number of Servings: 15

Ingredients

4 Cups Old El Paso Vegetarian Refried Beans2 cans of Texas Pete Chili Sauce2 - 24 oz Jars of Medium Salsa1.5 - 16oz Containers of Fat Free Sour Cream1 - 7oz Bag of Kraft Free Shredded Cheese4 Cups Shredded Iceberg Lettuce1 Regular Can of Great Value (Walmart) No Salt Added Diced Tomatoes1 Small Can Diced Green Chiles1/2 Cup Sliced Black Olives

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.

Servings Per Recipe: 15

Nutritional Info 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

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