Tasty Layered Taco Salad Food
TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
LAYERED TACO SALAD
Active time: 45 min Start to finish: 45 min
Categories Salad Bean Beef Cheese Leafy Green Sauté Kid-Friendly Quick & Easy Salad Dressing Ground Beef Summer Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 28
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 (TASTE OF HOME)
Make and share this Layered Taco Salad (Taste of Home) recipe from Food.com.
Provided by IAcupcake
Categories Greens
Time 30m
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook beef till no longer pink; drain. Stir in water and seasoning. Bring to boil; cook and stir 2 minutes. Cool slightly.
- Mash avocados with onion, garlic, and lemon juice. In 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa, and sour cream. Serve with chips.
Nutrition Facts : Calories 242, Fat 19.3, SaturatedFat 8, Cholesterol 42.6, Sodium 229.8, Carbohydrate 9.1, Fiber 3.5, Sugar 2.2, Protein 10
LAYERED TACO SALAD
No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.
Provided by loof751
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Tear up the lettuce and place in a large bowl.
- Chop the tomato and layer on top of the lettuce.
- Layer the drained and rinsed beans over the tomatoes.
- Layer the shredded cheddar over the beans.
- Crush the Dorito's and layer these over the cheese.
- Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.
Nutrition Facts : Calories 793.5, Fat 45.4, SaturatedFat 15.4, Cholesterol 62.4, Sodium 1625.5, Carbohydrate 74.2, Fiber 10.8, Sugar 11.1, Protein 25.9
TASTY TACO SALAD
Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in large skillet. Saute onion and half of green pepper just until soft.
- Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
- Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
- Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
- Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
- Top with remaining chopped green pepper, grape tomatoes, carrots and olives.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 37.6 g, Fat 12.9 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 832.4 mg, Sugar 7.1 g
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