- 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
- 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.
04/01/2018
recipepes.com
Taco Salad Dip, recipe
PT15M
PT1H
5
455 calories
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