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Taco Salad & Bean Dip

A layered Mexican bean dip with chips and a creamy taco salad dressing — party staples from the Farhat kitchen

Section
Mexican
Serves
A crowd

Ingredients

Bean Dip

  • 1 lb ground sirloin — or — 2 cans original refried beans
  • 1 can original Rotel, crushed in food processor
  • 8 oz Kraft 3-Cheese Mexican blend
  • 8 oz jar queso
  • 1 jar Pace medium hot thick & chunky salsa
  • Optional: small box Mexican Velveeta

Taco Salad Dressing

  • 16 oz sour cream
  • 1 packet Meijer Ranch dry dip mix
  • ½ small jar La Victoria medium hot salsa
Meat or beans: Ground sirloin makes it heartier; refried beans keep it vegetarian and quicker. Both work great.
Velveeta option: Adding a small block of Mexican Velveeta makes the dip extra creamy and scoopable — great for a big party spread.

Directions

Bean Dip

  1. If using ground sirloin, brown the meat in a skillet over medium-high heat. Drain fat. Season lightly with salt and pepper. (Skip this step if using refried beans.)
  2. Pulse the can of Rotel in a food processor until finely crushed but not watery.
  3. In a large saucepan or slow cooker, combine the meat (or refried beans), crushed Rotel, queso, and salsa. Stir together over low heat until melted and combined.
  4. Add Mexican cheese blend and stir until fully melted. If using, add cubed Mexican Velveeta and stir until smooth.
  5. Serve warm with tortilla chips for dipping.

Taco Salad Dressing

  1. Combine sour cream, Ranch dry dip mix, and La Victoria salsa in a bowl.
  2. Stir until fully blended. Refrigerate until ready to serve.
  3. Drizzle or dollop over taco salad, or serve alongside as a dip.
Serving together: Set out the warm bean dip with chips alongside tossed romaine, shredded cheese, crushed chips, and the cold Ranch-salsa dressing for a full taco salad spread.