So we’re having a pot luck today at work. I was originally going to make a pasta salad until I decided that that was too much work for me. I didn’t want to chop all the veggies.
So instead, I did a little research, thought about making my famous Four Layer Dip (Lexi knows this dish…) but instead, I did a bit of googling around for a taco salad. A cousin of mine (well second cousin) makes this amazing taco salad that she always brings to my family’s annual reunion in Vermont (that I haven’t been to in like four years…) and I was looking for that recipe, or something similar.
Instead, I found this gem – which turned out to be super easy despite my cooks errors (i.e. I added too much taco sauce and didn’t add olives because I don’t like them or guacamole because well…I couldn’t find any).
1 (8 oz.) pkg. cream cheese, softened
1/2 jar Taco Sauce
One 15-ounce can refried beans
1 cup guacamole
1/2 med. head lettuce, chopped
1 med. onion, chopped
2 tomatoes, chopped and patted dry
1 (6 oz.) can pitted ripe olives, sliced
1 1/2 cups grated cheddar or Monterey Jack cheese