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Taco Scoopers

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Taco Scoopers
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 2
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Serve corn chips with this cheesy dip made using beans - ready in 20 minutes. Perfect if you love Mexican cuisine.

Ingredients

1/2
cup bean dip (from a can)
1/4
cup chive and onion sour cream
1/4
cup chopped ripe olives
1/4
of a medium tomato
1/4
cup shredded Mexican cheese blend (1 ounce)
2
cups (2 ounces) large corn chips

Directions

  • 1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.
  • 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  • 3 To eat, scoop up dip with chips.
Tips  

Instead of putting the dip in the small bowls, try layering it on a serving plate. You could get really fancy and add some shredded lettuce after the sour cream and before the olives.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
220
)
Daily Value
Total Fat
25g
38%
(
Saturated Fat
8g
40%
,
Trans Fat
1/2g
)
Cholesterol
35mg
12%
Sodium
820mg
34%
Potassium
420mg
12%
Total Carbohydrate
26g
9%
(
Dietary Fiber
4g
16%
,
Sugars
4g
)
Protein
10g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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