Taco Scoopers

Serve corn chips with this cheesy dip made using beans - ready in 20 minutes. Perfect if you love Mexican cuisine.

  • prep time 20 min
  • total time 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
  • 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 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  • 3 To eat, scoop up dip with chips.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    15%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    2 Starch; 4 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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