Southwestern Tex Mex gets its name from Texas-Mexican cuisine. Try this just once and it will become a family favourite.
This recipe has evolved over the years. An absolute win at the game day pot luck and Friday night finger foods. One of our son and son-in-law’s top picks. Serve with tortilla chips. Adapted from Best of Bridge, Super Nachos
Ingredients
- 1 - 398 ml can Old El Paso refried beans 13 CHO/125 ml 41.39 CHO
- 1.3 lbs (600 gr) hamburger (cooks down to 434 gr) 0 CHO
- ¼ tsp salt 0 CHO
- 1/4 tsp pepper 0 CHO
- 3/4 cup (172 gr) sour cream (14% full fat) 12 CHO
- 1.5 cups (345 gr) light cream cheese 24 CHO
- 1.5 cups (395 gr) Medium Tostito Salsa 12 CHO
- 1.5 cups (112 gr) grated cheese. 0 CHO
Total CHO 89.39 CHO
- TOTAL WEIGHT. 1741 GRAMS
- 89.39 CHO DIVIDED BY 1741 GRAMS = .051 CHO/GRAM
- ½ CUP 3” x 3” serving = 123 GRAMS (.051 CHO x 123 GR)6.27 CHO/1/2 CUP
Instructions
- *Refried beans can differ in carbs, depending on the brand.
- Pre heat oven to 350.
- Scramble fry hamburger with salt and pepper, until cooked through and strain in a colander to remove any liquid.
- Meanwhile, evenly spread refried beans over the bottom of a rectangular lasagna type oven - proof dish. Spread cooked hamburger over beans, and then spread the salsa.
- Bake uncovered at 350 for 30 minutes and remove from oven. Let cool until warm (about 30 minutes).
- Whisk sour cream and cream cheese until smooth. Spread cream cheese mixture over the salsa layer when it has cooled. Top with grated cheese and serve or cover and refrigerate. Great leftovers the next day.
- Garnish with parsley, chives or pickled jalepeno pepper if desired.
