Taco Dip


1 pound ground beef chuck
1 package (1.25 ounces) reduced-sodium taco seasoning
1 can (16 ounces) refried beans
1 pound ripe tomatoes, chopped
6 scallions, trimmed and chopped (about 3/4 cup)
1 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 package (8 ounces) shredded taco cheese blend
1 cup sour cream
Baked tortilla chips, for dipping

Cook ground beef in a large nonstick skillet over medium-high heat for 5 minutes, until browned, stirring occasionally. Stir in 3/4 cup water and taco seasoning. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in refried beans until well combined and heated through. Set aside.

In a medium-size bowl, mix together tomatoes, 1/2 cup of the scallions, the sugar, garlic salt and black pepper. In a second medium-size bowl, mix together 1-1/2 cups of the shredded cheese and the sour cream.

In an 8-cup clear bowl, layer half each of the beef mixture, tomatoes and sour cream mixture. Repeat layering. Scatter remaining 1/4 cup scallions and 1/2 cup cheese over the top. Serve at room temperature


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