Tasty Layered Taco Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (1 cup each).
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. —Elissa Dougherty, Babylon, New York
Ingredients
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1 pound ground beef
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2/3 cup water
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1 envelope taco seasoning
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2 medium ripe avocados, peeled and pitted
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2 tablespoons finely chopped red onion
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3 garlic cloves, minced
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1 teaspoon lemon juice
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4 cups shredded lettuce
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2 medium tomatoes, chopped
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1 small cucumber, peeled and chopped
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5 green onions, chopped
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2 cups shredded cheddar cheese
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1 cup salsa
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2 cups sour cream
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Tortilla chips
Directions
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1.
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
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2.
In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.
Nutrition Facts
1 cup: 289 calories, 21g fat (11g saturated fat), 65mg cholesterol, 559mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 13g protein.
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