veggie taco dip lunch (NO COOKING REQUIRED!)

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.

Divide softened cream cheese into 6 equal pieces, and press into bottoms of individual tins/ tart cups. Drain most of the liquid out of chili beans, and spoon on top of cream cheese. Spoon 2 tbsp taco sauce on top of each serving. Sprinkle each serving with red pepper, garlic and onion powders LIGHTLY. Sprinkle mexican cheese blend on each serving. Chop up tomato, and top each serving equally. Place in the refrigerator to chill for 1 hour or more. Serve each portion with 1 oz tortilla chips (use chips like a spoon to eat the dip), 1 cup chopped romaine lettuce + 10 sprays salad spritzers dressing of choice (serve the salad in a separate bowl). ENJOY!

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.