Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5879/Layered_Taco_Salad
Layered Taco Salad
Yield: 10 servings
Ingredients
|
Taco Meat: |
| 1 |
pound |
ground beef
|
|
|
| 1 |
package |
(1 ounce) taco seasoning mix
|
|
|
|
|
|
Salad Makings: |
| 4 |
cups |
romaine lettuce, torn into bite size pieces
|
|
|
| 1 |
can |
(15 ounce) black beans, rinsed and drained
|
|
|
| 1 1/2 |
cups |
(10 ounces) grape tomatoes, halved
|
|
|
| 1 |
package |
(10 ounces) whole kernel corn, frozen and thawed or canned and drained
|
|
|
| 1 |
|
English cucumber, halved lengthwise and thinly sliced
|
|
|
| 1 |
bottle |
(12 ounce) avocado Ranch dressing
|
|
|
| 2 |
cups |
(8 ounce) Mexican blend cheese, shredded
|
|
|
| 2 |
|
avocados, chopped and mixed with
|
|
|
| 1 |
tablespoon |
lime juice
|
|
|
| 1 |
bunch |
green onions, thinly sliced
|
|
|
| 1 |
cup |
fresh cilantro, chopped
|
|
|
|
|
broken tortilla chips
|
|
|
Directions:
Taco Meat:
Prepare the ground beef following the instructions on the taco seasoning packet. Once complete, set aside to cool.
Preparing the salad:
In a large glass serving bowl (this is preferable to view the colorful ingredients) layer the ingredients from bottom to top.
romaine lettuce
black beans (very well drained and somewhat blotted dry)
grape tomatoes
corn (very well drained and somewhat blotted dry)
cucumber
taco meat
avocado Ranch dressing
Mexican Cheese
avocado
green onion
cilantro
tortilla chips
Serve immediately.
Note: This salad can be made ahead and refrigerated up to 4 hours before serving. In this case, do not add the tortilla chips until just before serving. This salad is best served the same day it is prepared.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5879/Layered_Taco_Salad