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Taco Salad Dip Recipe

Recipe by: TANAQUIL

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In45 m
  • 1Mix 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.
  • 2Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
  • 3Refrigerate dish until the bean layer firms, about 30 minutes.
  • 4Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.
Ingredients
  • 10 servings
  • 159 cals
  • 1 (15 ounce) can ranch-style beans, drained
  • 1 (14 ounce) can refried beans
  • 1/2 (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
  • 1/4 head iceberg lettuce, torn into bite-sized pieces
  • 1/2 cup crushed tortilla chips
  • 1/4 cup shredded Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    159
    8%
  • Fat:
    6.6
    10%
  • Carbs:
    18.6
    6%
  • Protein:
    6.6
    13%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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