Go Back
delicious portable taco salad

Walking Taco Salad

This layered Walking Taco Salad combines creamy, spicy, and fresh elements in one convenient, shareable dish. Perfect for parties and gatherings, it features layers of refried beans, sour cream, avocado dip, and colorful toppings that guests can scoop up with tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 people
Course: Appetizer
Cuisine: Mexican
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large serving platter

Method
 

  1. Spread the spicy refried beans evenly across the bottom of a large serving platter, creating the foundation layer.
  2. Gently spread the sour cream over the bean layer, being careful not to disturb the beans underneath.
  3. Add the third layer by spreading the avocado dip on top of the sour cream.
  4. Sprinkle the chopped green onions, tomatoes, black olives, and diced green chilies across the top.
  5. Pour the salsa over the vegetables, distributing it as evenly as possible.
  6. Top everything with the shredded Monterey Jack and cheddar cheese blend, covering the entire surface.
  7. Refrigerate until ready to serve, then surround with tortilla chips for scooping.

Notes

For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese. You can customize the heat level by choosing mild or spicy versions of the refried beans and salsa. For best results, use sturdy tortilla chips that won't break when scooping through the layers.
This dish can be prepared up to 24 hours in advance and kept refrigerated. If making ahead, consider adding the tomatoes just before serving to prevent excess moisture.