Taco Salad Dip

Taco Salad Dip

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Tanaquil 49

"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
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


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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 ...

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