Recipe: Appetizer : - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
3/4 pound ground round
1/4 cup sliced green onions
3/4 cup taco sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (15-ounce) can kidney beans, drained
1 (8-3/4-ounce) can no-salt-added whole-kernel corn, drained
2 ounces fat-free baked tortilla chips (about 2 cups or about 18 chips)
3 cups shredded iceberg lettuce
1 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar or Monterey Jack cheese
1/2 cup salsa
1/2 cup fat-free sour cream
Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13
"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - bdld
"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when..." - teppij
"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason
"I'm looking to make a really good roast for Christmas. I've made lots of roasts, but never anything that was great. I'm wondering what cut of meat I should use? Also, I would like to try the red wine, since I recall having a delicious roast once and was told they used red wine. Does it matter what ... " - kaila r.
"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.