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Layered Taco Salad

Here's how you make Layered Taco Salad
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  • Servings: 8
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 head iceberg lettuce (chopped)
  • 8 green onions, sliced
  • 1 can (12 ounce) whole kernel corn (VERY well drained, hand-squeeze out all excess moisture, OR frozen lightly steamed frozen green peas)
  • 6 to 8 large eggs (hard-boiled, peeled & chopped)
  • 1 1/2 cups shredded cheese (Mexi blend or cheddar cheese)
  • ADD ON JUST BEFORE SERVING
  • 2 cups Pace Picante sauce (if for some reason you must use regular salsa, it must be slightly drained to avoid a soggy salad)
  • 2 cups sour cream (full-fat only.. low-fat is too thin, fat-free is just NASTY!!!))
  • 1 cup ranch salad dressing (use prepared ranch dressing, I have some recipes here on this site)
  • Tortilla chips, crushed
  • Chopped Roma tomatoes (or halved cherry tomatoes)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large glass trifle bowl, layer ingredients starting with the lettuce on the bottom until the shredded cheese (at this point you cover tightly with plastic wrap and refrigerate until ready to serve).

  • Step 2: Just before serving, using a spoon, dollup spoonfuls of Picante sauce over the shredded cheese, then dollup spoonfuls of sour cream over the Picante sauce, then lightly spread over the picante sauce, then the ranch dressing. Sprinkle on the taco chips and tomatoes. Serve and enjoy!

Tips & Variations

Don't forget the following tips and variations.
  • Large glass trifle bowl

We hope you enjoy this recipe!

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