Avocado Layered Taco Salad Food

TASTY LAYERED TACO SALAD

Steps:

• 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., 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.

PLANT-BASED LAYERED TACO SALADS WITH AVOCADO DRESSING

Steps:

• In a medium bowl, mash the avocado. Add the rice vinegar, sesasme oil, cilantro, lime juice, serrano pepper, and salt, and whisk to combine.
• Layer the corn, red cabbage, jicama, black beans, green cabbage, tomatoes, tofu, tortilla chips, spinach and dairy-free feta (if using) in two glass jars, bowls, or parfait glasses, while drizzling dressing between the layers.

LAYERED TACO SALAD

Steps:

• Make dressing:
• Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
• Cook beef:
• Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
• Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
• Assemble salad:
• Peel and pit avocado, then cut into 1/2-inch pieces.
• Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

LAYERED TACO SALAD

Steps:

• Dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper. Add oil in a stream, whisking until emulsified.
• Beef: Cook onion, chilies to taste, chili powder, and cumin in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink (about 5 minutes). Spoon off any excess fat from skillet. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened (about 3 minutes). Remove from heat.
• Salad: Peel and pit avocado, then cut into 1/4 inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

LAYERED VEGGIE TACO SALAD

Steps:

• Mix first 4 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
• Spread mayo mixture over salad. Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving.

LAYERED CHICKEN AVOCADO NACHO SALAD

Steps:

• Place avacodos in a medium bowl.
• Add 1/3 cup salsa, and mash to a chunky guacamole consistancy.
• Season with salt and pepper.
• In a large glass bowl, layer HALF of the lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese.
• Top with half of the guacamole and half of the remaining salsa.
• Repeat layering with the remaining ingredients.
• Use additional salsa to cover top if necessary.
• Delicious!