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Taco Dip Salad

Taco Dip Football

Taco Dip Salad

Turn this classic dip into a fun salad to serve during the Big Game!
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer
Servings 12

Ingredients
  

  • 3 (9-ounce) packages Fresh Express® Hearts of Romaine Lettuce
  • 1 pound ground beef
  • 1 (1-ounce) package taco seasoning
  • 1/4 cup water
  • 2 tablespoons minced cilantro
  • 1 (16-ounce) can zesty salsa flavored refried beans
  • 1 (16-ounce) jar thick and chunky salsa, medium or hot
  • 2 cups guacamole
  • 1/2 cup sour cream
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 cup tomatoes chopped
  • 1 (2.25-ounce) can sliced black olives, drained
  • 1 (14-ounce) package tortilla chips

Instructions
 

  • Cook beef in a skillet over medium-high heat for 5 minutes or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook for 2 minutes or until water is absorbed. Transfer to a bowl; cool to room temperature. Add cilantro; mix well.
  • Evenly spread the refried beans into a 9-inch pie plate; top with the seasoned ground beef and salsa. Drop the guacamole by the spoonful across the top of the salsa, then carefully spread it to make a smooth layer.
  • Place the sour cream into a small resealable bag; cut off the corner. Pipe the sour cream to create a football shape on top of the guacamole.
  • Put the pie plate in the center of a 15 x 18 inches tray. Arrange Fresh Express® Hearts of Romaine Lettuce around the pie plate. Top lettuce with cheddar cheese, tomatoes, and olives. Serve with tortilla chips.

Notes

Tip: Serve some of the lettuce in a bowl on the side if it doesn’t all fit on your platter.
Made with

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