Recipe by dayna~rae
"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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1 (15 ounce) can
ranch-style beans, drained
1 (14 ounce) can
1/2 (1 ounce) package
taco seasoning mix
1 (8 ounce) container
1 (1 ounce) package
dry onion soup mix
1 (8 ounce) jar
iceberg lettuce, torn into bite-sized pieces
crushed tortilla chips
shredded Cheddar cheese
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 to choose from - but I wanted to give this a try and a picture. Omitting the onion soup mix and adding the taco seasoning to the sour cream instead of the beans, would help this a lot. Sorry tanaquil, this just was not for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Salad Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 59
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