Taco Salad Dip
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
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Instructions
- 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.
- Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
- Refrigerate dish until the bean layer firms, about 30 minutes.
- Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.
Source
Original recipe: View Original
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