This is my recipe, I should have put in the directions that you don't use the whole jar of salsa, only a light layer over the ingredients that are assembled. This recipe gets rave reviews. I used to take it to work on the Oncology floor where I worked, the whole pan and 2 large bags of tostitos would be gone before 10am!

Every time I make this, it gets rave reviews, from everyone - young, older, male, female, vegetarian or not. Thanks so much for this wonderful recipe.

I used 2 cans and it was still too much beans for our tastes. I would suggest adding cream cheese to the sour cream and at least a cup of salsa-you could barely taste it.

This dip is a hit with my friends and family! I add refried beans on the bottom layer, I also use crumbled ground beef as a layer on occasion. A very simple, make ahead dish.

Everyone loved this recipe. I modified it a bit. I omitted the lettuce. I used 2 pie plates and put one can of refried beans in each dish. I then added guacamole. Then layered it according to the recipe. Great loved it!!

I've taken this dip to two parties recently and it was a big hit. I modified the recipe and used only 2 cans of beans and left out the onion.

I made this recipe for my birthday fiesta and it turned out great. I didn't use the lettuce. I used Rosarita vegetarian beans, light sour cream, and taco shredded cheese mix. I think this recipe works best with a chunky, not so saucy salsa. I used Pace Chipotle Thick and Chunky. It was a hit! My husband and I loved it so much, we made it again the next day!

I gave this 4 stars because I thought this had great potential. I thought there were too many beans and I only used 2 cans. Next time I make this I will use 1 can of refried beans and double the sourcream and use 3 pks of taco seasoning for added zest. I didn't use salsa at all but put lots of fresh tomatoes lettuce. I will definitely make this again.

Whenever I make this dish the pan is always wiped clean. We use a can of Rotel tomatoes, one can of beans, and taco flavored cheese. This takes hardly any time to prepare.

I am rating this on the version that I made. This dip was wonderful, and one friend at the party I brought it to said that I was not allowed to bring the leftovers home. The only things I did differently was to put the sour cream on plain (no taco mix) and I made homemade guacomole that I put on top of the sour cream. So the layers went beans, sour cream, guacomole, salsa, veggies and cheese. I think the homemade guacomole really adds to this dip, and makes the use of the taco packet not really necessary, since you don't want too many competing flavors going on. For fresh guacomole: throw 2 avacadoes, a chopped plum tomato, the juice of 1 lemon, and salt, pepper, garlic powder and cilantro to taste. Pulse it in your processor until semi-smooth. My family loves this guacomole, and it's so fresh and easy! It will enhance any Mexican dish you make!! Thanks for the recipe...I will use it often!!

I thought this dip was average. It was good for a change, but by no means fantastic.

This is the best, I disagree with the previous ratings, I think the amount of beans is perfect, everybody loves this dip, I followed the recipe exactly!

The submitter of this recipe has requested that we change the amount of salsa listed in the ingredients from 1 (20 ounce) jar to 1/2 cup. She writes: "spread a thin layer of salsa over the beans, and then add the other ingredients." This will take care of the sogginess that some reviewers have noted! - The Staff

This turned out very watery, even though I didn't use but 6 oz. of salsa. The flavor was good, but it was hard to get past the watery appearance. Maybe I did something wrong?

Generally a good taste, but Way too many beans...cut back to at MOST 2 cans. Then avocado with pico mixed in, omitted the layer of tomatoes, then a layer of taco spiced sour cream, mexican blend shredded cheese, and olives. The more olives, the better!

Huge hit. I chilled the beans, sour cream and salsa before topping with lettuce. I thought that worked well. I had actually never seen my teenage nieces eat ANYTHING before so I was pretty pleased.

I make this all the time...and it is always received well. I omit the olives and add tomatoes instead. Also use a mexican blend of shredded cheese instead of just cheddar. Thanks for the post.

WOW!! Absolutely DELICIOUS!! I made this with the Chicken Enchiladas II recipe from this site. I didn't really change anything from this recipe. For the salsa, I made D's Famous Salsa from this site & added a thin layer. I ate so much of this dip, I could hardly move afterwards!

Good. Too many beans to suit me, I think 2 cans would have worked better. Used reduced fat sour cream. My salsa was 16 oz and that worked fine. I used Rotel instead of fresh tomatoes (drained). As always, I buy the shredded bag lettuce. Thanks.

I found this recipe quite dull. Used Rosarita vegetarian beans; they needed to be pepped up considerably, because just plain, they lie there on the plate like a big, unappealing blob-o-beans. Another recipe online recommends using bean *dip* & guacamole. I will try that next time.