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1. Tijuana Taco Dip

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Anyone facing an occasional dinner for one, making solo brown-bag lunches, or living alone will find Toni Lydecker's Serves One invaluable. She shows you how to make tabbouleh and ratatouille in modest amounts so you don't have to eat them for days. She even gives a recipe for pizza dough you can turn into perfect, single-size pies. Who needs soggy take-out when you can make your own potato and pesto pizza

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Serves One : Super Meals for Solo Cooks

Authors: Toni Lydecker

Date: March 1998

ISBN: C000000030

Publisher: Lake Isle Press

Paperback

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• 2 lbs. ground beef

• 3/4 cup chopped onion

• 4 teaspoons chili powder

• 2 (8 oz.) cans tomato sauce

• 1 (15 oz.) can chopped olives

• 2 (16 oz.) cans refried beans

• 2 medium chopped tomatoes

• 3/4 cup shredded Pepper Jack cheese

• 3/4 cup shredded cheddar cheese

• 1 cup sour cream

• 1 large bag favorite tortilla chips

1. Brown ground beef and 1/2 cup chopped onions (reserve rest for garnish) in skillet. Drain fat. Add chili powder, one can of the tomato sauce, and 3/4 can olives (reserve rest for garnish). In a 9x13 inch baking dish, mix together refried beans and 1 can of the tomato sauce; spread evenly in dish. Top bean mixture with chopped tomatoes (save some for garnish). Layer on Pepper Jack cheese, then meat mixture, spread cheddar cheese on top. Bake at 350 degrees F for 15-20 minutes. Remove from oven and allow to cool about 10 minutes. Spread sour cream over top. Garnish with reserved olives, tomatoes and onions. Serve as a dip with your favorite tortilla chips.

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