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.
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
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.
Notes
- Assemble just before serving to maintain crispness.
- Make it vegetarian with plant-based alternatives.
- Customize toppings to personal taste or dietary needs.
- Use a knife if you don’t have a star cookie cutter.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
