Taco Salad Dip recipe

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Ingredients

1 (15 ounce) can ranch-style beans, drained
1 (14 ounce) can refried beans
½ (1 ounce) package taco seasoning mix
1 (8 ounce) container sour cream
1 (1 ounce) package dry onion soup mix
1 (8 ounce) jar salsa
¼ head iceberg lettuce, torn into bite-sized pieces
½ cup crushed tortilla chips
¼ cup shredded Cheddar cheese

Nutrition Info

159 calories
carbohydrate: 18.6 g
cholesterol: 16.1 mg
fat: 6.6 g
fiber: 5.1 g
protein: 6.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 842.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish, season with taco seasoning mix and stir. Spread the bean mixture into an even layer.

  2. Mix sour cream and onion soup mix together in a small bowl, spread over the bean mixture. Top the sour cream layer with salsa.

  3. Refrigerate dish until the bean layer firms, about 30 minutes.

  4. Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

Recipe Yield

10 servings

Recipe Note

I made this up with ingredients I had when I needed something to take to a Cinco de Mayo luncheon. It has the ingredients of a layered taco dip, but the addition of lettuce makes it like a salad. The best of both worlds!

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