Festival 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.

LAYERED TACO SALAD

Steps:

• In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

FESTIVAL LAYERED TACO SALAD

Steps:

• Prepare meat and taco seasoning according to package instructions. Chill.
• In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
• Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
• Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.

FESTIVE LAYERED TACO SALAD!

Steps:

• Mash avocadoes along with 1/3 cup salsa.
• In a large clear glass bowl, layer half of the lettuce, chips, beans, green onions, peppers, and cheese.
• Top the first half of the salad with half of the avocado-salsa mixture and remaining salsa.
• Repeat layers.
• Serve with your favorite salad dressing!