Menu

Taco Scoopers

  • Save Recipe
Taco Scoopers
  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Serve corn chips with this cheesy dip made using beans - ready in 20 minutes. Perfect if you love Mexican cuisine.
Updated Aug 19, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Instead of putting the dip in the small bowls, try layering it on a serving plate. You could get really fancy and add some shredded lettuce after the sour cream and before the olives.

Nutrition Information

370 Calories, 25g Total Fat, 10g Protein, 26g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
8g
40%
Trans Fat
1/2g
Cholesterol
35mg
12%
Sodium
820mg
34%
Potassium
420mg
12%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
16%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved