Mexi-Dip Recipe

+ Directions : Prepare Sour Cream Topping ahead and refrigerate until ready to use. Cook ground beef in 1-inch skillet, stirring occasionally, until brown; drain. Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry). Heat to boiling, stirring constantly. Spread in ungreased pie plate, 9 X 1-1/4 inches. Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and cheese. Serve with tortilla chips or fresh vegetable slices if desired. ABOUT 3-1/2 CUPS DIP; 30 CALORIES PER TABLESPOON. To Microwave: Crumble ground beef into 2-quart microwavable casserole. Cover tightly and microwave on high 2 to 4 minutes, stirring after 2 minutes, until no longer pink; drain. Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry). Cover tightly and microwave 4 to 6 minutes, stirring after 2 minutes, until boiling. Continue as directed. SOUR CREAM TOPPINGMix all ingredients.