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Before you jump to Taco Dip recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

The kitchen alone gives you many small means by which energy and money can be saved. It is pretty easy to live green, after all. It’s related to being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to taco dip recipe. To cook taco dip you need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Taco Dip:

1. You need 1 can refried beans
2. Get 1 can black beans
3. Prepare 1 pound ground beef or turkey
4. Use 1 packet taco seasoning
5. Prepare 2 cups Mexican cheese shredded
6. Use 1 jar medium salsa
7. You need 16 oz sour cream
8. Prepare romaine lettuce shredded into 1/4 inch pieces
9. Prepare 2 Roma tomatoes, diced
10. Take 3-4 stalks green onion, sliced

Steps to make Taco Dip:

1. Brown ground meat until fully cooked. Drain off excess fat. Add taco seasoning and cook according to package directions. Set aside.
2. Preheat oven to 350°. In a glass pan (I used a deep oval casserole dish), spread refried beans on bottom of pan. Drain and rinse black beans and layer on top of refried beans. Add taco meat. Spread cheese on top of meat. Place glass dish inside oven until cheese is fully melted (10-15 minutes).
3. Take pan out of oven and allow to cool for 15 minutes.
4. Pour salsa on top melted cheese. Spread sour cream in a layer.
5. Shred 1 romaine heart into 1/4 inch pieces and place on top of sour cream. Dice 2 fresh Roma tomatoes and spread over lettuce. Top with chopped scallions (green onions).
6. It can sit in the refrigerator for up to 2 days prior to serving or serve immediately.

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