Taco Scoopers

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  • 20 min prep time
  • 20 min total time
  • 6 ingredients
  • 2 servings

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

Directions

  1. 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.
  2. 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  3. 3 To eat, scoop up dip with chips.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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