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portable taco salad delight

Crunchy Walking Taco Salad

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This layered walking taco salad combines spicy refried beans, creamy toppings, and fresh vegetables for a convenient, crowd-pleasing dish. Perfect for casual entertaining, it requires no plates—just grab tortilla chips and enjoy the perfect balance of flavors and textures in every bite.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 people
Course: Appetizer
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 7 ounces diced green chilies
  • 3 tomatoes chopped
  • 16 ounces avocado dip
  • 8½ ounces black olives chopped
  • 30 ounces spicy refried beans
  • 16 ounces sour cream
  • 15 ounces salsa
  • 3 green onions finely chopped
  • 1½ pounds Monterey Jack and cheddar cheese blend shredded
  • tortilla chips for serving

Equipment

  • Large serving platter
  • Offset spatula
  • Cutting board

Method
 

  1. Spread the spicy refried beans evenly across the bottom of a large platter, creating a smooth foundation layer.
  2. Gently spread the sour cream over the bean layer, being careful to maintain distinct layers.
  3. Add the avocado dip as the third layer, spreading it evenly over the sour cream.
  4. Sprinkle the chopped green onions evenly across the top of the avocado layer.
  5. Distribute the chopped tomatoes over the entire surface.
  6. Add the chopped black olives as the next layer.
  7. Scatter the diced green chilies evenly across the top.
  8. Drizzle the salsa over everything.
  9. Finish with a generous layer of shredded Monterey Jack and cheddar cheese blend.
  10. Refrigerate until ready to serve, then surround with tortilla chips for dipping.

Nutrition

Calories: 385kcal

Notes

For best results, assemble this walking taco salad at least 30 minutes before serving to allow flavors to meld together. The dish can be prepared up to 4 hours ahead and kept refrigerated until serving time.
For a healthier version, substitute Greek yogurt for sour cream or use low-sodium beans. You can also customize the heat level by choosing mild or hot salsa and beans according to your preference.
Leftovers can be refrigerated for up to 2 days, though the texture of some ingredients may change slightly.

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