Layered Taco Salad
From silverqueen 16 years ago
- - to make
- Serves 8
I found this a long time ago in a magazine but don't know which one it was about 20 years ago. This is a really good and spicy salad. My family loves this because of so many different flavors.
Ingredients
- 1 (16-oz.) can refried beans shopping list
- 2 Tbsp. Old El Paso taco seasoning mix shopping list
- 1 (8-oz.) carton guacamole dip (Kraft in the dairy section) shopping list
- 1 (8-oz.) carton sour cream shopping list
- 1 (14-1/2 oz.) can chopped ripe olives shopping list
- 2 large tomatoes, diced shopping list
- 1 small onion, finely chopped shopping list
- 1 (4-oz.) can chopped green chilies shopping list
- 8 oz. shredded monterey jack cheese or Mexican Mix cheese shopping list
How to make it
- Combine beans and seasoning mix.
- Spread mixture evenly in a 12x8x2" dish.
- Layer remaining ingredients in order listed.
- Cover and refrigerate.
- Serve with tortilla chips or large corn chips.
- Forgot to tell you not use aluminum pans as the tomatoes and hot peppers will pit it. Use glass pans.
People Who Like This Dish 6
- elle55 Pittsburg, KS
- sparow64 Sweetwater, TN
- vickycummins Munster, IN
- butterflysue Pacifica, CA
- haolewife Vacaville, CA
- silverqueen Albany, GA
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The Rating
Reviewed by 1 people-
Love this recipe! Learned the hard way not to use it in an aluminum pan. The acid in the tomatoes will pit the pan. It looks great in glass. Thanks for posting a classic.
elle55
in Pittsburg loved it
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