Taco Salad Flag Dip Recipes

TACO SALAD FLAG

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.

TACO SALAD FLAG

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 :)

TACO SALAD AMERICAN FLAG DIP

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.

TACO SALAD DIP

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.

PATRIOTIC TACO SALAD

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.

MEXICAN FLAG DIP

Steps:

• Mix sour cream and dressing mix. Divide into 3 portions, about 1 cup each.
• Stir avocado, cilantro and jalapeño pepper into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled.
• Serve with tortilla chips or assorted cut-up vegetables.

TACO SALAD DIP

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.