Monday, September 3, 2007

Mexican Dip

This sounds really easy & really delicious! I think it'd also be good layered. Be sure to add in points for chips or tortillas!

Mexican Dip
15 (1/4 cup) servings/2 points each

1 lb. lean ground beef
16 oz jar salsa
16 oz vegetarian refried beans
8 oz FF Mexican cheese

Brown ground beef, then add salsa, beans, and cheese. Serve immediately or keep warm in slow cooker.

From Dawn Hall's "Down-home Cooking Without the Down-home Fat"

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