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Tex-Mex Taco Dip

Makes: 24 servings
Prep 30 mins Bake 325°F 25 mins
Tex-Mex Taco Dip
  • 1 1/2  pounds  ground raw turkey breast
  • 1  jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 8  ounce envelope  reduced sodium taco seasoning mix
  • 2 8  ounce package  reduced-fat cream cheese (Neufchatel), softened
  • 2 16  ounce can  fat-free refried beans
  • 3  avocados, halved, seeded, peeled and mashed
  • 2  tablespoons  lemon juice
  • 1/2  cup  fat-free dairy sour cream
  • 1/2  cup  fat-free mayonnaise
  • 8  ounces  reduced-fat shredded cheddar cheese
  • 1/2  cup  chopped green onions (optional)
  • 2  cups  shredded fresh spinach
  • 3  medium tomatoes, chopped
  •  Assorted vegetable dippers and/or baked tortilla chips

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 175,
  • Fat, total (g) 9,
  • chol. (mg) 32,
  • sat. fat (g) 4,
  • carb. (g) 10,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 13,
  • sodium (mg) 425,
  • Potassium (mg) 177,
  • Percent Daily Values are based on a 2,000 calorie diet

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