Layered Taco Salad

Layered Taco Salad has all the flavors of tacos piled on top of each other in a trifle dish. It’s easy to make ahead for a potluck or party and it will feed a huge crowd. So many great flavors are combined and with just a few substitutions, you can make this salad low carb.

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

  • Brown ground beef in a large nonstick pan, breaking it apart as it cooks. When there is no more pink left, add the water and taco seasoning. Cook and stir for 1 to 2 minutes. Let cool. Note: If there is a lot of grease, drain some off before adding the water and taco seasoning.
  • In a 3-quart glass bowl or trifle dish, layer the iceberg lettuce, the bean, corn, and cucumbers.
  • Spread the cooled taco meat on top of the cucumbers.
  • In a medium bowl, mix together the sour cream, salsa, and lime juice. Spread on top of the ground beef.
  • Sprinkle cheese on top of sour cream mixture.
  • Make circles of tomato, black olives, red onion, and avocado.
  • Top with crushed Doritos and cilantro.
  • Serve right away or chill in the refrigerator until ready to serve.

Nutrition

Calories: 242kcal

Full recipe here.

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.