Taco Salad American Flag Dip Recipes

TACO SALAD FLAG

Taco Salad Flag image

A taco dip recipe turned into a patriotic taco salad flag loaded with fresh veggies and taco flavored goodness perfect for the Fourth of July!

Provided by Amanda Formaro

Time 15m

Number Of Ingredients 15

Ingredients

15 oz refried beans (1 can)
8 oz cream cheese (1 block, cubed and softened)
1 1/2 cups sour cream
1.25 oz taco seasoning (1 packet)
16 oz guacamole
1 cup mexican cheese (or cheddar jack, grated/shredded)
2 cups iceburg lettuce (shredded)
1/2 cup green onion (sliced)
1/4 cup orange bell pepper (diced, or red bell pepper)
1/2 cup black olives (sliced)
1 Tbsp cilantro (chopped)
1/2 cup blue corn tortilla chips (crushed)
1 cup mozzarella (grated/shredded)
1 1/2 cup tomato (finely diced, about 4 medium tomatoes)
sliced jack or mozzarella cheese (for star cut outs - amount will vary depending on the size of your cookie cutter)

Steps:

Spread refried beans into the bottom of a 9x13 baking dish.
Beat cream cheese with a hand mixer until creamy. Add sour cream and taco seasoning and beat until fully combined. Spread cream cheese mixture over refried beans.
Stir guacamole to make it easier to spread. Drop dollops of the guacamole over the surface of the cream cheese layer and carefully spread into an even layer.
Top with cheddar jack cheese, lettuce, green onion, bell pepper, olives, and cilantro.
Press down the toppings gently to create a relatively smooth "surface" on the salad.
Sprinkle crushed blue tortilla chips in the upper left-hand corner of the dish.
Beginning and ending with the tomatoes, rotate rows of chopped tomatoes and mozzarella cheese to form the stripes of the "flag."
Cut out star shapes from the cheese slices and place them on top of the blue corn chips.

Nutrition Facts : ServingSize 1 serving, Calories 310 kcal, Carbohydrate 16 g, Protein 9 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 52 mg, Sodium 762 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 11 g

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