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
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
-
Step1Spoon 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.
-
Step2Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
-
Step3To 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
2Tips from the
Pillsbury Kitchens
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