Hot Taco Bake Recipe
This gluten-free recipe dish combines traditional Mexican flavors. Feel free to substitute a different bean, grain, vegetable, or lean protein to create an entirely new recipe.
Preparation time: 5 minutes
Cook time: 40 minutes
Yield: 3 cups
Nonstick cooking spray
1/2 onion, minced
1/4 green pepper, minced
1 tablespoon olive oil
16 ounces cream cheese, softened
16 ounces sour cream
9-ounce can bean dip
1.25-ounce package taco seasoning mix
1 cup shredded cheddar cheese
1/2 cup grated hot pepper cheese
Preheat the oven to 325 degrees. Using the nonstick cooking spray, grease a 9-inch-square baking dish.
In a small skillet, slowly sauté the onion and green pepper in oil over medium heat until they’re soft. Remove from the heat.
Using a mixer, whip the cream cheese until it’s light. Add the sour cream and continue to whip until the mixture is blended and smooth.
Whip in the bean dip and taco seasoning. Stir in the cheddar cheese, onions, and green pepper.
Spoon the mixture into the prepared baking dish.
Sprinkle the pepper cheese on top.
Bake the dip at 325 degrees for 25 minutes, or until it’s lightly browned on top.
Spread any leftover dip on gluten-free corn tortillas and warm them in the microwave or oven for lunch or a quick snack.
Per serving: Calories: 286; Total fat: 27g; Saturated fat: 16g; Cholesterol: 72mg; Sodium: 524mg; Carbohydrates: 6g; Fiber: 0g; Sugar: 1g; Protein: 8g.