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Taco Scoopers

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By Pillsbury Kitchens
Updated Aug 19, 2010
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Serve corn chips with this cheesy dip made using beans - ready in 20 minutes. Perfect if you love Mexican cuisine.

Taco Scoopers

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 2
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  • Step 
    3
    To eat, scoop up dip with chips.

Nutrition

370 Calories
25g Total Fat
10g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
220
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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