Layered Taco Salad
Recipe: #8229
February 23, 2013
Categories: Salads, Main Dish Salad, Meat Salad, Ground Beef, Baby Shower, Brunch Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Mothers Day, No Eggs, more
"This is fantastic, but you need to serve it when you make it, it's not good the second day because the ground beef cannot be reheated. Source: TasteofHome.com"
Ingredients
Nutritional
- Serving Size: 1 (337 g)
- Calories 336.1
- Total Fat - 18.8 g
- Saturated Fat - 8.8 g
- Cholesterol - 74.5 mg
- Sodium - 563.2 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 2.5 g
- Sugars - 5.9 g
- Protein - 22.2 g
- Calcium - 312.8 mg
- Iron - 2.1 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
In a small bowl, mash avocados with onion, garlic and lemon juice.
Step 3
In a 3-qt. glass bowl.
Step 4
Layer with beef on bottom then avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream.
Step 5
Serve immediately with tortilla chips.
Tips
No special items needed.