Layered Taco Salad Recipes

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LAYERED TACO SALAD



Layered Taco Salad image

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

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.

Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.

TASTY LAYERED TACO SALAD



Tasty Layered Taco Salad image

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

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

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.

SEVEN LAYER TACO DIP



Seven Layer Taco Dip image

I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.

Provided by SUE CASE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 30m

Yield 56

Number Of Ingredients 11

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Steps:

  • In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  • Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  • Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g

LAYERED TEX-MEX TACO SALAD



Layered Tex-Mex Taco Salad image

All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

1/2 cup MIRACLE WHIP Dressing
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) black beans, rinsed
6 cups tightly packed coarsely chopped iceberg lettuce
1/2 cup slivered red onion s
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 cup grape tomato es, cut in half
1 avocado
1/4 cup chopped fresh cilantro

Steps:

  • Mix first 3 ingredients until blended.
  • Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
  • Refrigerate 2 hours.
  • Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 4 g, Sugar 3 g, Protein 6 g

LAYERED TACO SALAD



Layered Taco Salad image

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

For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips

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



Layered Taco Salad image

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

1 head iceberg lettuce
1 large tomatoes
1 (15 ounce) can ranch style beans, drained and rinsed
8 ounces cheddar cheese, shredded
1 (11 ounce) bag dorito's corn chips
1 (16 ounce) bottle seven seas green goddess salad dressing, chilled

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

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