Layered Taco Salad

Step 1

Cook the lean ground beef in a frying pan with olive oil spray over medium heat until no longer pink.

Step 2

Add the taco seasoning and water, and cook until the liquid is absorbed, about 5 minutes.

Step 3

Remove from the pan and set aside to cool.

Step 4

Drain and rinse the black beans.

Step 5

Add the black beans to the frying pan with the paprika, garlic powder, onion powder, and 1/4 tsp kosher salt. Add olive oil spray to the pan.

Step 6

Cook the beans for 10 minutes. Set aside.

Step 7

Chop the tomatoes, onion, avocado, and cilantro.

Step 8

Combine the tomatoes with half of the onion, half of the cilantro, 1/2 tsp kosher salt, 1 tsp lime juice, and a spritz of olive oil spray.

Step 9

Mash the avocado, then add the other half of the onion, the other half of the cilantro, another 1/2 tsp kosher salt, another 1 tsp of lime juice.

Step 10

Combine the sour cream with the remaining 2 tsp lime juice, the chopped scallion, and the salsa.

Step 11

Cut the tortillas into triangles or strips. To crisp them up, either sauté them in a frying pan over medium heat with olive oil spray and a sprinkle of kosher salt, or add them to the basket of an air fryer with olive oil spray and kosher salt, air fry at 400 for 5 minutes or until golden and crispy.

Step 12

To build the salad, use a clear trifle (or you can do this in individual mason jars).

Step 13

Layering: taco meat, beans, cheese, tomato mixture, avocado mixture, lettuce, dressing, chips.