Heat refried beans in a small pot over medium-high heat until soft.

Spread the heated beans evenly on the bottom of an ungreased 8x8 inch baking pan.

Sauté the ground beef substitute in a pan with taco seasoning and 1 tablespoon of water until heated through.

Sprinkle the seasoned ground beef substitute over the layer of refried beans in the baking pan.

Sprinkle 1/3 of the Mexican blend cheese over the ground beef substitute.

Drain the canned Rotel salsa and spread it over the cheese, ensuring it covers the cheese layer.

Cover the dish with the remaining 2/3 of the Mexican blend cheese.

Preheat oven to 425°F (220°C).

Place the baking dish in the center rack of the preheated oven and bake for 10-15 minutes, or until cheese is melted and bubbly.

Rinse lettuce leaves under cold water and drain or pat dry with a paper towel.

Tear lettuce into bite-sized pieces by hand to prevent browning.

Remove the baking pan from the oven and let it cool slightly.

Scoop the taco salad mixture onto a plate.

Add a handful of blue corn chips to the plate.

Pile torn lettuce leaves to the side of the taco salad mixture.

Top the salad with a dollop of sour cream.

Serve immediately and enjoy!