It’s so exciting to live in Alabama. Last year, the University of Alabama played (and won) the national championship game, and now this year Auburn faces Oregon in the Tostitos BCS Championship Bowl for the national championship. So many friends went to Arizona to partake in the fun (and get warm). I will be making this Lightened-Up and Healthier Mexican Layer Dip since it features Tostito Scoops. The mixture of Greek yogurt and salsa makes a wonderful base for the dip. I love using nonfat Greek yogurt because it is so high in protein and low in carbohydrates with zero fat. Feel free to substitute chicken instead of beef or any of your favorite taco toppings. This is a great appetizer for the Super Bowl too or anytime you’re having company. My kids loved it, but it was so funny because they said it was almost too pretty and perfect to eat.
Lightened-Up and Mexican Layered Dip
2 (6-ounce) containers nonfat Greek yogurt
1/3 cup reduced-fat mayonnaise
3/4 cup salsa
1 pound lean ground beef
1 (0.8-ounce) package taco seasoning
1/4 to 1/3 cup water
1 (15 ounce) can reduced sodium black beans, rinsed and drained
2 cups shredded lettuce
2 large tomatoes, seeded and chopped
11/2 cups shredded Sharp cheddar cheese
1/2 (10-ounce) package Tostitos "Scoops"
2 tablespoons chopped fresh Italian parsley or cilantro (optional)
1. Combine Greek yogurt, mayonnaise and salsa in a medium bowl. Cover and refrigerate.
2. Cook ground beef in a large skillet over medium heat 5 to 7 minutes or until all of the beef is completely browned. Stir in taco seasoning and water; simmer 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
3. Spread Greek yogurt mixture evenly in a 13- x 9-inch baking dish. Layer with ground beef mixture, black beans, lettuce, tomato and cheese. Place Tostitos Scoops evenly around the edges. Refrigerate until ready to serve or serve immediately. Top with parsley cilantro and serve with salsa, if desired.
Note: This can be made up to 6 hours in advance. Cover and refrigerate until ready to serve.