Things You'll Need
16-oz. can refried beans
Glass casserole dish or pie pan
8 oz. cream cheese
16 oz. sour cream
Pico de gallo or salsa
Green bell pepper
4 green onions
6-oz. can sliced olives
Ground beef (optional)
No matter how many party appetizers you purchase or prepare, taco salad dip often wins the flavor contest for fiestas. This Mexican cuisine-influenced, layered dip combines simple ingredients for bold taste, texture and bright colors that add to the presentation of a food spread. Replace store-bought salsa and queso with a homemade layered taco salad dip that complements tortilla chips and keeps guests asking for more.
Pour one 16-oz. can of refried beans into a mixing bowl. Add one package of taco seasoning. Stir the mixture with a spoon and spread it into a glass casserole dish or pie pan with a spatula as the first layer.
Mix one the cream cheese and sour cream in a different mixing bowl. Spread the mixture on top of the refried beans with a spatula, as the second layer.
Add a layer of pico de gallo or salsa. Grate iceberg lettuce with a grater and add a layer of shredded lettuce.
Chop one green bell pepper and four green onions into ¼-inch pieces with a serrated knife. Disperse the pieces on top of the lettuce. Sprinkle shredded cheddar cheese on top of the vegetables.
Drain one can of sliced olives. Sprinkle the olives over the cheese. Remove the seeds of a tomato, chop the tomato into 1/4-inch pieces and sprinkle over the cheese.
Cover the taco salad dip with plastic wrap and refrigerate until serving. Serve with tortilla chips.
Add more layers of ingredients such as a spread of guacamole, or a bottom layer of cooked ground beef for a hot layered taco salad dip. Use light cream cheese and sour cream to reduce fat and calories.