The key to making layered salads like this is to put the denser, wetter ingredients on the bottom (in this case, that’s the taco meat and the beans) and then as you work up, you layer the lighter ingredients (like the iceberg lettuce).
This ensures that any moisture from the denser ingredients does not seep into the other ingredients.
This Layered Taco Salad is as beautiful as it is delicious! I love to serve it for a luncheon or a Saturday night dinner complete with spicy Bloody Marys.
A lot of people don’t like black olives. For goodness sake sub some avocado. Just remember chunks of avocado will turn brown if you don’t brush them with lemon juice.
1 pound ground beef
2/3 cup water
1 packet taco seasoning
1 head iceberg lettuce, washed, dried and chopped
1 can black beans, rinsed and drained
1 (12-ounce) bag frozen corn, cooked and cooled
1 cucumber, diced
1 cup sour cream
1/2 cup salsa
2 teaspoons lime juice…
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