Tex-Mex Taco Dip
This fantastic appetizer dip substitutes ground turkey breast for the less healthy ground beef standard. Serve with whole grain or baked tortilla chips.
- Makes: 24 servings
- Prep: 30 mins
- Bake: 25 mins 325°F
Tex-Mex Taco Dip
pounds ground raw turkey breast
jalapeno chile pepper, seeded and finely chopped (optional)
8 ounce envelope reduced sodium taco seasoning mix
8 ounce package reduced-fat cream cheese (Neufchatel), softened
16 ounce can fat-free refried beans
tablespoons lemon juice
cup fat-free dairy sour cream
cup fat-free mayonnaise
ounces reduced-fat shredded cheddar cheese
cup chopped green onions (optional)
cups shredded fresh spinach
medium tomatoes, chopped
Assorted vegetable dippers and/or baked tortilla chips
- In a large skillet cook ground turkey and jalapeno, if using, with half of the taco seasoning mix (about 2 tablespoons) until turkey is no longer pink; remove from heat and set aside.
- Meanwhile, spread cream cheese into the bottom of a 13x9x2-inch baking dish. Spread cream cheese layer with refried beans. Stir the lemon juice into the mashed avocado and spread over refried bean layer. In a small bowl stir together sour cream, mayonnaise and remaining taco seasoning mix. Spread this sour cream mixture atop the avocado layer. Top with ground turkey mixture and then sprinkle top with cheese.
- Bake, uncovered, in a 325 degrees F oven about 25 minutes or until heated through and cheese is evenly melted. Top with green onions if desired, shredded spinach and chopped tomato. Serve with vegetable dippers and/or baked tortilla chips.
Nutrition Facts (Tex-Mex Taco Dip)
- Per serving:
- 175 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 32 mg chol.,
- 425 mg sodium,
- 10 g carb.,
- 3 g fiber,
- 2 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet