southwestern layer salad

Layered Taco Salad has all the flavors of tacos piled on top of each other in a trifle dish. It's easy to make ahead for a potluck or party and it will feed a huge crowd.&nbsp;

Layered Taco Salad

beef

water

taco seasoning

iceberg lettuce, (washed, dried and chopped)

black beans,

(12-ounce) bag frozen corn, (cooked and cooled)

cucumber, (diced)

sour cream

salsa

lime juice

Pepper Jack, cheddar cheese,

grape tomatoes

black olives

red onion

avocado, (diced)

cilantro

Brown ground beef in a large nonstick pan, breaking it apart as it cooks. When there is no more pink left, add the water and taco seasoning. Cook and stir for 1 to 2 minutes. Let cool.Note: If there is a lot of grease, drain some off before adding the water and taco seasoning.

In a 3-quart glass bowl or trifle dish, layer the iceberg lettuce, the bean, corn, and cucumbers.

Spread the cooled taco meat on top of the cucumbers.

In a medium bowl, mix together the sour cream, salsa, and lime juice.Spread on top of the ground beef.

Sprinkle cheese on top of sour cream mixture.

Make circles of tomato, black olives, red onion, and avocado.

Top with crushed Doritos and cilantro.

Serve right away or chill in the refrigerator until ready to serve.

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Layered Taco Salad

Top 1 southwestern layer salad recipes from across the web

The most viewed southwestern layer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Layered Taco Salad

The most viewed southwestern layer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine