Taco Salad Dip

Prep time: 15 min

Servings: 10

Yield: 10 servings

← Back to Recipes

Description

This fusion of a Mexican-style layered dip with a salad would be perfect for your Cinco de Mayo luncheon.

Ingredients

• 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

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.