Taco Salad American Flag Dip Recipes

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EASY LAYERED TACO DIP



Easy Layered Taco Dip image

Bring this Patriotic Easy Layered Taco Dip to your next summer picnic! It's a quick and easy side dish that you don't have to bake. Serve with tortilla chips.

Provided by Lizzy T

Categories     Side Dish

Time 20m

Number Of Ingredients 7

3 cups sour cream
3 Tablespoons taco seasoning
1 cup black beans (washed and rinsed)
4 cups shredded lettuce
2 cups shredded Mexican blend cheese
2 cups grape or cherry tomatoes (halved)
1/2 cup sliced olives

Steps:

  • In the bottom of a 9x13 pan, spread the sour cream.
  • Then sprinkle the taco seasoning and black beans on top of the sour cream.
  • Spread the lettuce over top of the beans.
  • Lay out the halved tomatoes in lines to form a flag.
  • Put cheese between the tomato stripes, and then put the sliced olives in the top left corner to look like stars.
  • Serve with tortilla chips or veggies.
  • Serve as soon as possible after making this. It tends to get watery the longer it sits. It should be OK for a few hours, though.

Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 255 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TACO SALAD FLAG



Taco Salad Flag image

Easy Taco Salad Flag - Super easy! Perfect of Memorial Day or 4th of July. This fun dish only takes minutes to make and everyone will love it!

Provided by Corey

Categories     Dinner     Lunch Idea

Number Of Ingredients 9

1 pound ground beef (or vegetarian crumble)
3/4 cup water
1/4 cup salsa
1 envelope taco seasoning
4-6 cups tortilla chips
4 cups shredded lettuce
1/2 cup pitted large olives (sliced lengthwise)
2 cups shredded cheddar cheese
2-3 cups cherry tomatoes

Steps:

  • In a large skillet, cook beef over a medium heat until meat is no longer pink. Drain off any extra grease. Next, stir in the water, salsa and taco seasoning. Bring to a simmer and cook uncovered for about 10 minutes, or until most of the liquid is absorbed.
  • Place chips in a 13-in. x 9-in. dish. Next spread beef evenly over the top of chips.
  • Cover beef with a layer of lettuce.
  • Arrange olive slices together in the upper left corner to form stars. For the stripes, alternate tomatoes and cheese. I added a couple extra chips to the side of the dish for some extra crunch.
  • NOTE: If you are making this several hours in advance, I would skip placing the chips at the bottom of the taco salad and just serve them on the side.
  • Optional: I also like to drizzle a little bit of Italian dressing over the individual servings :)

Nutrition Facts : Calories 366 kcal, Carbohydrate 42 g, Protein 22 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 70 mg, Sodium 663 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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

Categories     Appetizer

Time 15m

Number Of Ingredients 15

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

TACO SALAD AMERICAN FLAG DIP



Taco Salad American Flag Dip image

Surprise all the guests at the party with this tasty Taco Salad American Flag Dip. Perfect for Memorial Day and July 4th, this Taco Salad American Flag Dip can be served with tortilla chips or cut assorted mini sweet peppers.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 9

1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup TACO BELL® Thick & Chunky Medium Salsa
1 pkg. (8 oz.) KRAFT Cheddar & Asadero Cheese Deliciously Paired for Tacos, divided
1 pkg. (8 oz.) shredded iceberg lettuce
1 can (2.25 oz.) sliced black olives, drained
1 cup cherry tomatoes, halved

Steps:

  • Cook meat with taco seasoning mix as directed on package; cool slightly.
  • Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13x9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
  • Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.
  • Refrigerate 30 min.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

STAR SPANGLE LAYERED DIP



Star Spangle Layered Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 9

Two 15-ounce cans refried beans
2 cups guacamole
One 16-ounce container sour cream
4 scallions, thinly sliced, light green and white parts only
2 cups shredded Mexican blend cheese
1/4 cup chopped black olives
1 cup crumbled Cotija cheese
1 1/2 cups salsa
Corn chips, for serving (I like Fritos scoops)

Steps:

  • Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
  • To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

TACO SALAD DIP



Taco Salad Dip image

Make and share this Taco Salad Dip recipe from Food.com.

Provided by Cookbook Barbie

Categories     Meat

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 package taco seasoning
8 ounces cream cheese
8 ounces sour cream
shredded lettuce
8 ounces shredded cheese (cheddar or taco blend)
black olives, sliced (optional)
chopped tomato

Steps:

  • Brown ground beef.
  • Drain.
  • Add taco seasoning, according to pkg directions.
  • Blend cream cheese and sour cream.
  • Spread on serving tray or in 9x13 glass dish.
  • Sprinkle meat on top of cream cheese/ sour cream mixture.
  • Add lettuce, tomatoes, olives and cheese.
  • Serve with tortilla chips, Doritoes, etc.

Nutrition Facts : Calories 252.4, Fat 21.1, SaturatedFat 11.9, Cholesterol 67.4, Sodium 274, Carbohydrate 2.9, Sugar 0.1, Protein 12.8

TACO SALAD DIP



Taco Salad Dip image

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!

Provided by Tanaquil

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 10

Number Of Ingredients 9

1 (15 ounce) can ranch-style beans, drained
1 (14 ounce) can refried beans
½ (1 ounce) package taco seasoning mix
1 (8 ounce) container sour cream
1 (1 ounce) package dry onion soup mix
1 (8 ounce) jar salsa
¼ head iceberg lettuce, torn into bite-sized pieces
½ cup crushed tortilla chips
¼ cup shredded Cheddar cheese

Steps:

  • 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.
  • Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
  • Refrigerate dish until the bean layer firms, about 30 minutes.
  • Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

Nutrition Facts : Calories 159 calories, Carbohydrate 18.6 g, Cholesterol 16.1 mg, Fat 6.6 g, Fiber 5.1 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 842.4 mg, Sugar 1.8 g

PATRIOTIC TACO SALAD



Patriotic Taco Salad image

One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! -Glenda Jarboe, Oroville, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups shredded cheddar cheese
2 cups cherry tomatoes, halved

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Place chips in an ungreased 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 747mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

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