Salsa Con Capas de Taco
Sam and Lexie Cornwell
An improvement on an old family recipe. Originally a very American “Layered Taco Salad” dip, after I learned the art of Hispanic cooking from my Nicaraguan wife and in-laws, I reinvented the recipe to make it a little more authentic.
ingredients
- Ingredients
- 8 oz re-fried red beans, cooked
- 2 ripe avocados, halved and pitted
- 1 tomato, finely chopped
- 1 onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp ground red pepper
- pinch of tabasco
- 2 limes, juiced
- salt
- 1 pt sour cream
- 8 oz cream cheese (softened)
- 3 tbsp milk
- 1/2 ice burg lettuce head, shredded
- corn chips
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notes
Original recipe has salsa instead of guacamole. Bottom layer of cream cheese blend (no milk), then salsa, and mixed veggie layer on very top. Served with Doritos.
Source: Samuel Cornwell
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