Patriotic Taco Salad
A festive summer recipe, this Patriotic Taco Salad is filled with taco favorites and decorated to resemble the American flag.
Servings: 24
Calories: 145kcal
Equipment
- 9x13 Casserole Dish with Lid
Ingredients
- 1 lb. ground beef drained and cooled
- 3 tablespoons taco seasoning
- 8 ounces sour cream
- 8 ounces cream cheese; softened
- ⅓ cup salsa thick, chunky
- 8 ounces cheddar cheese; shredded
- 1 cup Iceberg lettuce; shredded
- 2.25 ounce black olives; sliced and drained
- 1 cup grape tomatoes; sliced lengthwise in half
- 2 slices American cheese white
Instructions
- In a skillet over medium heat, cook the ground beef, breaking it up with a spatula until browned. Drain any excess grease.
- Stir the taco seasoning into the drained beef and set aside to cool slightly.
- In a bowl, combine the softened cream cheese, sour cream, and salsa. Spread this mixture evenly in a 9x12 casserole dish.
- Layer the seasoned beef evenly over the cream cheese mixture.
- Sprinkle shredded cheddar cheese over the beef, followed by a layer of shredded lettuce.
- In the top left corner, arrange sliced olives to form a blue square.
- Using a star-shaped cookie cutter, cut stars out of cheese slices and place them on top of the olives.
- Arrange halved grape tomatoes in rows, leaving space for the mozzarella.
- Place mozzarella cheese strips between the tomato rows to create the stripes.
Notes
Make sure the cream cheese is softened to room temperature for easier mixing. This will ensure a smooth and creamy base for your dip.
Nutrition
Calories: 145kcal | Carbohydrates: 2g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 198mg | Potassium: 112mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.5mg
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