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Tasty Layered Taco Salad

 Tasty Layered Taco Salad
This 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.
12 ServingsPrep/Total Time: 30 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2/3 cup water
  • 1 envelope taco seasoning
  • 2 medium ripe avocados, peeled and pitted
  • 2 tablespoons finely chopped red onion
  • 3 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 4 cups shredded lettuce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 medium tomatoes, chopped
  • 1 small cucumber, peeled and chopped
  • 5 green onions, chopped
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup salsa
  • 2 cups (16 ounces) sour cream
  • Tortilla chips


  • 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.
  • 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

2 of 2

Tasty Layered Taco Salad (continued)

Directions (continued)

  • cream. Serve immediately with chips. Yield: 12 servings (1 cup
  • each).
Nutritional Facts: 1 cup (calculated without chips) equals 289 calories, 21 g fat (11 g saturated fat), 65 mg cholesterol, 559 mg sodium, 11 g carbohydrate, 3 g fiber, 13 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.