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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!"
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45 m servings 159 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 159 calories; 6.6 g fat; 18.6 g carbohydrates; 6.6 g protein; 16 mg cholesterol; 842 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Made this for family gathering it was all gone love this salad

This is way too salty for us. The taco seasoning has salt, the canned beans have salt but the onion soup mix really put this over the top in terms of saltiness. There are so many layered dips ...