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Taco Salad Recipe


1 (10 ounce) package taco seasoning mix

1 (8 ounce) can refried beans

1 head iceberg lettuce

1/4 cup grated Parmesan cheese

1/4 cup chopped green onions

1 (16 ounce) can refried beans, drained


In a medium bowl, mix taco seasoning and beans. Cover and refrigerate at least 1 hour.

Raise a large vinyl spatula over a small, over-floured dish to 1/4 inch thickness. Roll up the lettuce leaves. Cut the edges of the lettuce, and leave a bunch of space in the center. Spread one layer of lettuce across the bottom of the dish. Top with cheese and green onions, and stuff with refried beans. Pour salsa over the lettuce, and top with guacamole. Serve immediately.