Taco Salad(Cold Appetizer) Recipe

Name: Taco Salad(Cold Appetizer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. mayonnaise; 1 c. sour cream; 1 pkg. taco mix; 1 to 2 cans refried beans; 2 avocados (ripened)*; lemon juice; lettuce, shredded (iceberg); 2 tomatoes, diced; 1 can black olives, sliced; 2 c. cheese, shredded (your choice - Mozzarella, Monterey Jack, Cheddar, etc.); tortilla chips

Servings: persons

1 c. mayonnaise
1 c. sour cream
1 pkg. taco mix
1 to 2 cans refried beans
2 avocados (ripened)*
lemon juice
lettuce, shredded (iceberg)
2 tomatoes, diced
1 can black olives, sliced
2 c. cheese, shredded (your choice - Mozzarella, Monterey Jack, Cheddar, etc.)
tortilla chips

1
Mix avocados with lemon juice to a spreading consistency.
2
In a separate bowl, mix sour cream, mayonnaise and taco mix.
3
Set aside.
4
Spread all of the avocado mix on the bottom of a 13 x 9-inch pan or large plate.
5
Spread 1 layer of refried beans on top of avocados.
6
Spread 1 layer of sour cream mix.
7
Spread the rest of the beans.
8
Spread the rest of the sour cream mix.
9
Now layer the rest of the ingredients.
10
Serve with tortilla chips.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. mayonnaise, 1 c. sour cream, 1 pkg. taco mix, 1 to 2 cans refried beans, and more.

Yes, Taco Salad(Cold Appetizer) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Salad(Cold Appetizer)

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