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Tasty Layered Taco Salad

Total Time

Prep/Total Time: 30 min.

Makes

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
Tasty Layered Taco Salad Recipe photo by Taste of Home

Ingredients

  • 1 pound ground beef
  • 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 shredded cheddar cheese
  • 1 cup salsa
  • 2 cups sour cream
  • Tortilla chips

Directions

  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.
  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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