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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Taco Salad Dip Recipe

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This recipe for Taco Salad Dip is from The Hyland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bunch of Green Onions
1 large can of Oven Cooked Beans (Brown)
1 large Bottle of Kraft Catalina Salad Dressing
¾ lb Grated Cheddar Cheese

4 Tomatoes (finely chopped)
1 head of Icebery Lettuce (shredded or thinly sliced)
1 250 gram bag of Tortilla Chips
Directions:
Directions:
Mix green onions, beans, Catalina dressing and cheddar cheese together and chill overnight

Just before serving add:

Chopped tomatoes and the Iceberg lettuce ( I only add the lettuce if I am serving a large group because the lettuce spoils quickly)

To make it go a long ways for large groups, add a bag of crushed tortilla chips to the mix. Otherwise I skip it.

Dip with tortilla chips, crackers or whatever your heart desires.

 

 

 

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