Taco Salad Flag


  • 15 oz refried beans 1 can
  • 1 1/2 cups sour cream
  •  browned ground beef
  • 1.25 oz taco seasoning 1 packet
  • 12 oz guacamole


  • 1 cup mexican cheese or cheddar jack, grated/shredded
  • 2 cups iceburg lettuce shredded
  • 1/2 cup green onion sliced
  • 1/4 cup orange bell pepper diced, or red bell pepper
  • 1/2 cup black olives sliced
  • 1 Tbsp cilantro chopped

Flag Design

  • 1/2 cup blue corn tortilla chips crushed
  • 1 cup mozzarella grated/shredded
  • 1 1/2 cup tomato finely diced, about 4 medium tomatoes
  • sliced jack or mozzarella cheese for star cut outs – amount will vary depending on the size of your cookie cutter


  • Spread refried beans into the bottom of a 9×13 baking dish.
  • Brown meat with packet of taco seasoning. Spread meat over refried beans.
  • Add sour cream and spread overtop as well.
  • Stir guacamole to make it easier to spread. Drop dollops of the guacamole over the surface of the sour cream layer and carefully spread into an even layer.
  • Top with cheddar jack cheese, lettuce, green onion, bell pepper, olives, and cilantro.
  • Press down the toppings gently to create a relatively smooth “surface” on the salad.
  • Sprinkle crushed blue tortilla chips in the upper left-hand corner of the dish.
  • Beginning and ending with the tomatoes, rotate rows of chopped tomatoes and mozzarella cheese to form the stripes of the “flag.”
  • Cut out star shapes from the cheese slices and place them on top of the blue corn chips.