Famous Taco Salad Recipe

They call this a salad but many folks we know make this Mexican-style treat for dinner—or as a very substantial appetizer. It’s made in layers, with good-quality protein from refried beans and cheese along with salsa, yogurt (healthier for us than the usual sour cream), and fresh veggies for added flavor, nourishment, and zip. Some of us like to scoop it up with taco chips, but the make-this-for-dinner people just crush the chips and add them as a layer.

Easy to make, fun to adapt, and a crowd-pleaser for people of all ages, Taco Salad is one of those recipes we find ourselves making again and again, all summer long. And we include a recipe for classic guacamole, too!

INGREDIENTS

One 15-ounce can refried beans
1 1/2 cups grated cheddar or Monterey Jack cheese
1 cup guacamole (see below)
1/2 cup salsa
1/2 cup plain yogurt
2 medium tomatoes, seeded and chopped
6 scallions, chopped, including the green tops
1 large bag taco chips

1. Spread the beans in an even layer on the bottom of a decorative deep-dish non-metal serving pan. Sprinkle the cheese over the beans. Place in a microwave oven for 30 seconds on high, until the cheese melts.

2. Spread guacamole over the cheese, then a thin layer of salsa. Spread yogurt gently over salsa.

3. Arrange tomatoes evenly around the outer edge of the pan, then make another ring of chopped scallions inside the ring of tomatoes. If making as a main meal, crush taco chips and place inside the rings of tomato and scallion. If serving as an appetizer, place chips in a basket and serve alongside.

Serves 8.

Classic Guacamole

1 ripe Haas avocado
1 medium tomato, seeds and juice removed
2 tablespoons minced onion
1 teaspoon hot sauce
Juice of 1 lime

1. Cut avocado in half and remove pit. Scoop out the flesh and place it in a medium-sized bowl. Mash the avocado with the back of a fork until smooth.

2. Add tomato, onion, hot sauce, and lime juice to the avocado and mix well. Place the guacamole in a covered container and refrigerate until ready to use.

Makes 1 cup.

Read more: Food, All recipes, Appetizers & Snacks, Entrees

Adapted from Picnic, by DeeDee Stovell (Storey Books, 2001). Coyright (c) 2001 by DeeDee Stovell. Reprinted by permission of Storey Books.
Adapted from Picnic, by DeeDee Stovell (Storey Books, 2001).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Michele W.

3:28PM PDT on Oct 26, 2011

Thank you

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Jennifer C.

12:54AM PDT on Jul 28, 2011

Fabulous recipe. Thanks for sharing.

KS G.

1:03AM PDT on May 15, 2011

Thanks for the article.

Robert O.

4:07PM PDT on May 2, 2011

Thanks.

Sheila L.

4:02PM PST on Mar 1, 2011

Avocados are one of the best things ever for the body, as good fats and great taste.

Lupe G.

8:37AM PST on Mar 1, 2011

Our classic guacamole consists of finely chopped garlic, jalapenos (pickled or fresh), cilantro tomato, lime, salt & pepper. We then add a dollop of sour cream on top. That's a staple in our household. We have several variations but this is the staple.

ruth a.

4:39AM PST on Dec 13, 2010

I strongly recommend leaving out the tomato (I know it is traditional, but try it) and substituting a red bell pepper instead. I also use green onions rather than 'normal' onions. A little salt and pepper is also good.

Joy W.

10:17PM PDT on Sep 3, 2010

Thanks Annie.

Past Member .

8:51PM PST on Feb 8, 2010

This sounds wonderful! I happen to have everything on hand but the Haas avocado...I'll pick that up tomorrow. Thanks for this recipe!

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Heather B.

9:14PM PST on Feb 7, 2010

Thanks for the recipe, Annie. It sounds delicious I'm definitely going to make this with a salad.