Name: Taco Salad Dip
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Ranch-style beans, drained - 1 (15 ounce) can; Refried beans - 1 (14 ounce) can; Taco seasoning mix - ½ (1 ounce) package; Sour cream - 1 (8 ounce) container; Dry onion soup mix - 1 (1 ounce) package; Salsa - 1 (8 ounce) jar; Iceberg lettuce, torn into bite-sized pieces - ¼ head; Crushed tortilla chips - ½ cup; Shredded Cheddar cheese - ¼ cup

Ingredients for - Taco Salad Dip

1. Ranch-style beans, drained 1 (15 ounce) can

2. Refried beans 1 (14 ounce) can

3. Taco seasoning mix ½ (1 ounce) package

4. Sour cream 1 (8 ounce) container

5. Dry onion soup mix 1 (1 ounce) package

6. Salsa 1 (8 ounce) jar

7. Iceberg lettuce, torn into bite-sized pieces ¼ head

8. Crushed tortilla chips ½ cup

9. Shredded Cheddar cheese ¼ cup

How to cook deliciously - Taco Salad Dip

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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