Taco Salad Flag 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.

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.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.