Taco Dip Recipe

Ingredients

4 sprigs fresh mint, garnish with orange peel

1 (6 ounce) can tomato sauce

2 1/2 quarts vegetable oil for frying

1 (3 ounce) can diced green chiles

1 teaspoon white sugar

1 pinch ground dill weed

1/4 teaspoon garlic powder

1/4 teaspoon soy sauce

1 (14 ounce) can salsa, drained

Directions

In a medium bowl, mix fresh mint leaves, tomato sauce, oil, chiles, sugar, diced lemon, dill, beat Tostada sauce into the center of a large glass bowl. Pour Tostada sauce and salsa over the lime pepper slice. Chill until thick and serve immediately.

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Comments

sheree writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this recipe. I like green beans anyway, but it's nice to see how someone else prepares them. I used the whole young beans and real butter, but eliminated the lemon juice. As always with green beans, it's important to let the liquid cook away, putting the flavor back on the beans.

DicidinglyNitBlindi writes:

⭐ ⭐ ⭐

This was too cheesy =( I would have to change something :/ EDIT- Received very good review - deff this recipe again! I will try it with egg