Taco Salad Dip

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!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 159 Calories

Ingredients

• 1 (8 ounce) container sour cream
• 1 (1 ounce) package dry onion soup mix
• ½ cup crushed tortilla chips
• ¼ cup shredded Cheddar cheese
• 1 (8 ounce) jar salsa
• ½ (1 ounce) package taco seasoning mix
• 1 (14 ounce) can refried beans
• 1 (15 ounce) can ranch-style beans, drained
• ¼ head iceberg lettuce, torn into bite-sized pieces

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 4

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