LAYERED TACO SALAD RECIPE

RECIPE :

LAYERED TACO SALAD RECIPE

INGREDIENTS:

• 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
• 1 cup shredded Pepper Jack, cheddar cheese, or a Mexican blend
• 1 cup halved grape tomatoes
• 1/3 cup sliced black olives
• 1/3 cup diced red onion
• 1 avocado, diced
• 1 cup crushed Doritos or Tortilla chips
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS:

1. Brown the ground beef in a large nonstick pan, breaking it apart as it cooks. Cook until there is no more pink left.
2. Once cooked, add water and taco seasoning. Cook and stir for 1 to 2 minutes. Allow the mixture to cool.

Note: If there is excess grease, drain some off before adding the water and taco seasoning.

3. In a 3-quart glass bowl or trifle dish, create layers starting with iceberg lettuce, followed by beans, corn, and cucumbers.
4. Spread the cooled taco meat on top of the cucumbers.
5. In a medium bowl, combine sour cream, salsa, and lime juice. Spread this mixture on top of the ground beef.
6. Sprinkle cheese over the sour cream mixture.
7. Create circles of tomato, black olives, red onion, and avocado on top.
8. Finish by topping with crushed Doritos and cilantro.
9. Serve immediately or chill in the refrigerator until ready to serve.