Layered taco Salad

60
Layered taco Salad

Photo by Marie F.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground beef

  • 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 (2-¼ ounces) sliced ripe olives, drained

  • 2

    medium tomatoes, chopped

  • 1

    small cucumber, peeled and chopped

  • 5

    green onions, chopped

  • 2

    cups (8 ounces) shredded cheddar cheese

  • 1

    cup salsa

  • 2

    cups (16 ounces) sour cream

  • Tortilla chips

Directions

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 the beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips. Yield: 12 servings (1 cup each).


Nutrition

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