Layered Taco Salad

Yield: 10 servings

Ingredients

Taco Meat:

1 pound ground beef

1 package (1 ounce) taco seasoning mix

Salad Makings:

4 cups romaine lettuce, torn into bite size pieces

1 can (15 ounce) black beans, rinsed and drained

1 1/2 cups (10 ounces) grape tomatoes, halved

1 package (10 ounces) whole kernel corn, frozen and thawed or canned and drained

1 English cucumber, halved lengthwise and thinly sliced

1 bottle (12 ounce) avocado Ranch dressing

2 cups (8 ounce) Mexican blend cheese, shredded

2 avocados, chopped and mixed with

1 tablespoon lime juice

1 bunch green onions, thinly sliced

1 cup fresh cilantro, chopped

broken tortilla chips

Directions:

Taco Meat:
Prepare the ground beef following the instructions on the taco seasoning packet. Once complete, set aside to cool.

Preparing the salad:
In a large glass serving bowl (this is preferable to view the colorful ingredients) layer the ingredients from bottom to top.

romaine lettuce

black beans (very well drained and somewhat blotted dry)

grape tomatoes

corn (very well drained and somewhat blotted dry)

cucumber

taco meat

avocado Ranch dressing

Mexican Cheese

avocado

green onion

cilantro

tortilla chips

Serve immediately.

Note: This salad can be made ahead and refrigerated up to 4 hours before serving. In this case, do not add the tortilla chips until just before serving. This salad is best served the same day it is prepared.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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