Tasty tacos filled with everyone’s favorite 7-layer dip are sure to make your fiesta even more fabulous!
Okay, let’s talk about 7-layer dip for a bit! I love it, it’s addicting and I could totally make a meal out of it! And that’s exactly what I’ve done with these tacos. I took one of my favorite dips and layered it into a handheld taco and it’s quite possibly one of my proudest creations!
A crunchy taco layered with beans, guacamole, seasoned sour cream, onions, cheese, pico de gallo and olives makes for one of the tastiest tacos I’ve ever put in my mouth. So fresh & festive & fabulous!
How perfect would these be for a Cinco de Mayo celebration, or a taco dinner on a Tuesday night, or as a gameday great this coming football season! They’re easy to make and easy to eat! Enjoy!
~Maegan
CLICK HERE for a great Mexican-inspired menu to go with these sweet tacos!
- 10 taco shells
- 1 (16 ounce) can refried beans
- 1 cup prepared guacamole
- 1 cup sour cream
- ½ cup mayonnaise
- 1 (1 ounce) package taco seasoning mix
- 1 bunch green onions, chopped
- 1 cup shredded Mexican-style cheese blend
- 1 cup prepared pico de gallo
- 1 (2.25 ounce) can sliced black olives, drained and chopped
- *chopped fresh cilantro, for garnishing
- Toast taco shells in oven according to package directions.
- In a small bowl, whisk together the sour cream, mayonnaise and taco seasoning mix until well combined.
- Spread or sprinkle a thin layer of each ingredient into each taco shell in the following order: refried beans, guacamole, sour cream mixture, chopped green onions, shredded cheese, pic de gallo, and chopped olives.
- Sprinkle each taco with a pinch of chopped cilantro. Serve immediately or store in the refrigerator until ready to serve.
- Note: Tacos are best served within 2 hours of preparing or the shells will start to soften.
I absolutely love tacos, and with my type 2 diabetes, tacos are good because they are, for the most part, low carb. Taco shells are lower carb than a slice of bread, and the fillings are all low to no carbohydrates.
However, let’s be truthful, we both know one bite of your tacos and half the filling would be in your lap or on the plate. I get so frustrated with tacos because they are so messy. You just CAN’T get that filling to stay in the shell no matter how you bite into it. I have tried biting from the sides, from the top down, etc. And no, those taco shells that are flat on the bottom are no better. I usually just give up and put it on a plate and use a fork. Can’t SOMEBODY make a taco shell that is closed on the ends?
I do find that melting cheese on the bottom of the taco shell helps to glue it together when it inevitably breaks. Sometimes I’ll use a single spear of romaine lettuce at the bittom for the same reason. Another option, though not at diabetic friendly, is to wrap the filled taco in a foukr tortilla. My best friend oven bakes corn tortillas into ice cream cone shapes which is fun but makes it hard to get that perfect bite.
Great tips, Lisa! Thanks for sharing!