7 Layer Taco Dip Bites - 206 Calories Per Serving Recipe

This recipe is innovative, delicious and attractive. It makes eating Taco Dip easier than ever without your chips breaking into pieces as you try to dip into your Taco Dip. Every bite you take gives you the full flavor of all 7 layers instead of trying to compete with other people in a bowl full of dip. It's more sanitary! Lastly, all the ingredients I use are healthier, lower in fat & calories and doesn't break the bank. Something like this would be perfect to bring to a Superbowl Party to impress your friends!

Ingredients

• 36 Mini Taco Cups 880 Calories
• 1Lb 96% Lean Ground Beef 600 Calories
• 1/4 Tsp Garlic Powder 2.5 Calories
• 1/4 Tsp Onion Powder 2 Calories
• 1/4 Tsp Oregano 1.25 Calories
• 1/2 Tsp Paprika 3 Calories
• 1 Tsp Black Pepper 0 Calories
• 1 Tbsp Chili Powder 24 Calories
• 1.5 oz Fat Free Cream Cheese 45 Calories
• 3/4 Cup Low Fat Cheddar Cheese 180 Calories
• 1/4 Cup Diced Tomatoes & Green Chilies 13 Calories
• 1/4 Cup Southwestern Style Corn 30 Calories
• 1.5 oz Plain Greek Yogurt 25 Calories
• 1 Cup Shredded Lettuce 10 Calories
• 3 Tbsp Black Olive Slices 38 Calories
• 9 Packets Taco Bell Mild Sauce 0 Calories

Directions

• You can either buy a taco seasoning mix packet or use this recipe which is much lower in sodium and taste just as good!
• Taco Seasoning Mix:
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 Tsp Oregano
• 1/2 Tsp Paprika
• 1 Tsp Black Pepper
• 1 Tbsp Chili Powder (Less if you don't like the spice)
• Brown 1lb of 96% lean ground beef
• Add in your spices
• Add 1/2 cup of water
• Bring to Boil
• Let simmer for 10 minutes
• Salsa Mix:
• Just combined 1/4 cup of diced tomatoes & green chilies
• and a 1/4 cup of southwestern style corn
• Use a 24 cup mini muffin pan (approx 1.75 oz)
• Spray down pan with olive oil spray
• Take your mini corn tortillas and use a pint glass cup and cut a circle out of the mini corn tortillas to get them even smaller. A pint glass is the perfect diameter for this shape. Now cut slits into the circle, one at 12 o clock and one at 6 o clock about 3/4 of a an inch in. This allows you to fold the corn tortilla into the mini muffin pan allowing it to overlap where the slits were made.
• Once you've filled all 24 mini muffin cups with the corn tortilla bowls you made you can now begin filling the bowls with your toppings. The order as follows:
• 1 Tbsp of Taco Meat
• 1/4 Tsp of Cream Cheese
• 1 Tsp of Salsa Mix
• 1 Tsp of Shredded Cheddar Cheese
• Bake at 400°F for 15 minutes.
• Now top them off with:
• 1/4 tsp of Non-Fat Plain Greek Yogurt
• 1/8 Tsp of Taco bell Mild Sauce
• and an olive slice
• Add about a cup of shredded lettuce to a plate and place your mini taco bites onto the lettuce like a playing field.
• If you want you can add an almond to look like a football. Completely optional. Yield: serves 36
  
  

  Notes: 

  I always say a video says everything. If you have trouble following this recipe, please watch the link below for a very detailed description! Enjoy :)
• http://www.youtube.com/watch?v=ppjll2VsjH0