Layered Taco Salad

Yield:
10 servings

Ingredients:

  1. 1 1/2 cups (10 ounces) grape tomatoes, halved
  2. 4 cups romaine lettuce, torn into bite size pieces
  3. 1 can (15 ounce) black beans, rinsed and drained
  4. 1 package (10 ounces) whole kernel corn, frozen and thawed or canned and drained
  5. 1 bottle (12 ounce) avocado Ranch dressing
  6. 1 English cucumber, halved lengthwise and thinly sliced
  7. 2 cups (8 ounce) Mexican blend cheese, shredded
  8. 2 avocados, chopped and mixed with
  9. 1 tablespoon lime juice
  10. 1 cup fresh cilantro, chopped
  11. broken tortilla chips
  12. 1 bunch green onions, thinly sliced
  13. Taco Meat:
  14. 1 pound ground beef
  15. 1 package (1 ounce) taco seasoning mix
  17. Salad Makings:
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


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