SEVEN LAYER TACO DIP
Steps:
- Blend the taco seasoning and refried beans in a medium bowl until completely smooth.
- Spread this mixture evenly in the bottom of your serving dish.
- Mix together the sour cream and cream cheese in a separate medium-sized bowl.
- Carefully spread this cheese mixture over the beans in the serving bowl, covering the whole layer.
- Spoon the salsa over the top of the cream cheese and sour cream, gently spreading it over to reach the edges.
- Chop the tomatoes, green pepper, and green onion, and shred the lettuce.
- Gently toss this all together and sprinkle over top of the salsa.
- Top this by scattering the shredded cheese.
- Garnish with sliced black olives and serve.
Nutrition Facts : Calories 66 cal
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
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