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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.