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!
Original recipe makes 10 servings
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.
Calories: 159 kcal
Carbohydrates: 18.6 g
Cholesterol: 16 mg
Fat: 6.6 g
Fiber: 5.1 g
Protein: 6.6 g
Sodium: 842 mg