Layered Veggie Taco Salad Recipes

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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.

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

VEGETARIAN 7-LAYER SALAD



Vegetarian 7-Layer Salad image

A sophisticated layered salad that travels well. It provides a vegetarian with a complete meal at a cook-out where meat is being served. Non-vegetarians love it as well!

Provided by cookin' 2nite

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

8 ounces mesclun salad greens
4 green onions, thinly sliced
2 cups cooked beets, sliced
6 hard-boiled eggs, thickly sliced
1 small red onion, peeled and thinly sliced
1 (10 ounce) package frozen petite peas, partially thawed
8 ounces shredded Cheddar cheese
1 cup sour cream
¾ cup fat-free half-and-half
8 ounces crumbled blue cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 (6 ounce) package chow mein rice noodles

Steps:

  • Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
  • Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
  • Top with rice noodles just before serving.

Nutrition Facts : Calories 671.6 calories, Carbohydrate 36.9 g, Cholesterol 298.4 mg, Fat 43.7 g, Fiber 6.2 g, Protein 34.2 g, SaturatedFat 23.3 g, Sodium 1466 mg, Sugar 9.2 g

TACO SALAD



Taco Salad image

Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.

Provided by KITKATY

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 7

Number Of Ingredients 9

2 (19 ounce) cans kidney beans, drained and rinsed
1 (12 ounce) package frozen vegetarian burger crumbles
1 (1.25 ounce) package taco seasoning mix
2 onions, chopped
1 (16 ounce) jar salsa
1 (14.5 ounce) package corn tortilla chips
2 cups shredded Cheddar cheese
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
4 tomatoes, diced

Steps:

  • In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
  • When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 81.2 g, Cholesterol 33.9 mg, Fat 26.4 g, Fiber 18.7 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1850.8 mg, Sugar 8.1 g

FESTIVAL LAYERED TACO SALAD



Festival Layered Taco Salad image

Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.

Provided by LilPinkieJ

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 ounce) can kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
2 teaspoons hot sauce
2 cups cheddar cheese, shredded
1 medium tomatoes, chopped
1 (4 ounce) can sliced black olives
tortilla chips

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.

Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1

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