Name: Taco Salad Flag
Prep time: 10 min
Total time: 15 min
Cuisine: Mexican-American
Ingredients: 1 can (15 oz) refried beans; 8 oz cream cheese, cubed and softened; 1½ cups sour cream; 1 packet (about 1.25 oz) taco seasoning; 16 oz guacamole; 1 cup shredded cheddar-jack cheese; 2 cups shredded iceberg lettuce; ½ cup sliced green onions; ¼ cup diced bell pepper (orange or red); ½ cup sliced black olives; 1 Tbsp chopped cilantro; ½ cup blue corn tortilla chips, crushed; 1 cup shredded mozzarella cheese; 1½ cups finely diced tomatoes (about 4 medium); Extra cheese slices for cutting stars

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I’ve transformed a classic taco dip into a festive and colorful Taco Salad Flag, featuring layers of beans, creamy cheese, seasoned beef, fresh vegetables, and vibrant red, white, and blue toppings. It’s perfect for holiday gatherings or any fun occasion.

Why You’ll Love This Recipe

I love how quick and simple this recipe is, taking about 15 minutes to put together. It’s visually impressive with its patriotic flag design, but also packed with familiar, delicious taco flavors. I can prepare most layers ahead of time and assemble it just before serving to keep everything fresh and crunchy.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) refried beans
8 oz cream cheese, softened and cubed
1½ cups sour cream
1 packet (about 1.25 oz) taco seasoning
16 oz guacamole
1 cup shredded cheddar-jack cheese
2 cups shredded iceberg lettuce
½ cup sliced green onions
¼ cup diced bell pepper (orange or red)
½ cup sliced black olives
1 tablespoon chopped cilantro
½ cup crushed blue corn tortilla chips
1 cup shredded mozzarella cheese
1½ cups finely diced tomatoes (about 4 medium)
Extra cheese slices for cutting stars

Directions

Spread refried beans evenly in a 9×13-inch dish.
Beat the cream cheese until smooth, then mix in sour cream and taco seasoning. Spread this mixture over the beans.
Gently smooth guacamole on top of the cream cheese layer.
Sprinkle shredded cheddar-jack cheese, shredded lettuce, green onions, diced bell pepper, black olives, and chopped cilantro evenly over the guacamole layer. Press lightly to set.
Add crushed blue corn tortilla chips in the top-left corner to create the blue section of the flag.
Alternate rows of diced tomatoes and shredded mozzarella cheese to form the red and white stripes of the flag.
Cut star shapes out of extra cheese slices using a small cookie cutter and place them over the blue chips.
Serve immediately for the best crunch and freshness.

Servings and timing

This recipe serves about 12 people as an appetizer. Prep time is roughly 10 minutes, with about 5 minutes for assembly, totaling approximately 15 minutes from start to finish.

Variations

Swap guacamole for black beans or omit it for a different texture.
Add seasoned ground beef or turkey between layers for a more filling dish.
Use grape tomatoes and Monterey Jack cheese as substitutes for diced tomatoes and mozzarella.
Make it vegetarian by using plant-based meat crumbles, vegan cheese, and dairy-free sour cream.

Storage/reheating

I store leftovers covered in the fridge for up to 2–3 days. The chips and lettuce may lose their crunch, but the flavors remain delicious. I recommend enjoying it fresh for the best texture.

FAQs

Can I prep it in advance?

I usually prepare most of the layers ahead of time but wait to add the chips, tomatoes, cheese stripes, and stars until just before serving to maintain freshness.

Can I use regular tortilla chips instead of blue?

Yes, regular chips work perfectly fine if blue corn chips aren’t available or preferred.

How do I avoid soggy layers?

I make sure to drain any excess moisture from cooked meat and use thick taco seasoning or salsa. Assembling right before serving helps keep everything crisp.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as gluten-free taco seasoning, chips, and beans are used.

What if I don’t have a star cookie cutter?

I hand-cut star shapes with a small knife or simply skip the stars and sprinkle cheese or sour cream dots over the blue chip section.

Conclusion

I love making this Taco Salad Flag because it’s fun to assemble, looks impressive, and tastes amazing. It’s a perfect dish for patriotic holidays or any gathering where I want to impress with minimal effort. The layers of creamy, crunchy, and fresh ingredients always disappear quickly—it's become a favorite in my kitchen!

Taco Salad Flag

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 12 servings
Category: Appetizer
Method: No Cook
Cuisine: Mexican-American
Diet: Gluten Free

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Description

A festive, patriotic take on classic taco dip, this Taco Salad Flag layers beans, creamy cheese, guacamole, seasoned toppings, and colorful red, white, and blue decorations for a crowd-pleasing appetizer perfect for the 4th of July or summer gatherings.

Instructions

Spread refried beans evenly in a 9×13″ dish.
Beat cream cheese until smooth; mix in sour cream and taco seasoning, then spread over the beans.
Stir guacamole, dollop on the cream cheese layer, and gently smooth into an even layer.
Sprinkle cheddar-jack cheese, lettuce, onions, bell pepper, olives, and cilantro evenly. Press down lightly.
Sprinkle crushed blue chips in the top-left corner to form the flag’s “blue field.”
Alternate rows of diced tomatoes and mozzarella for the red and white stripes.
Cut star shapes from cheese slices with a small cookie cutter and place over the blue chips.
Serve immediately for best crunch.