Recipe

Layered Taco Salad Recipe


Layered Taco Salad Recipe
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.

Silverqueen

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Ingredients
  • 1 (16-oz.) can refried beans
  • 2 Tbsp. Old El Paso taco seasoning mix
  • 1 (8-oz.) carton guacamole dip (Kraft in the dairy section)
  • 1 (8-oz.) carton sour cream
  • 1 (14-1/2 oz.) can chopped ripe olives
  • 2 large tomatoes, diced
  • 1 small onion, finely chopped
  • 1 (4-oz.) can chopped green chilies
  • 8 oz. shredded Monterey Jack cheese or Mexican Mix cheese

Directions
  1. Combine beans and seasoning mix.
  2. Spread mixture evenly in a 12x8x2" dish.
  3. Layer remaining ingredients in order listed.
  4. Cover and refrigerate.
  5. Serve with tortilla chips or large corn chips.
  6. Forgot to tell you not use aluminum pans as the tomatoes and hot peppers will pit it. Use glass pans.

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Comments


This is one of my husband's favorite "dips". He puts it on everything... not a party at our house unless I serve this!


I love it to so does my family yummy!!!

Thanks for looking at the recipe. Hope he will like it to.
Silverqueen


Looks great! thanks for posting!


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.


Oh forgot to put that at the end of this recipe will do and also the hot peppers to will do the same. Thanks for pointing this out to me but glad you liked it,

Have a great day!!!!

Queen


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