Layered Taco Salad


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When you grow up in a house with 6 kids, you tend to eat a lot of the same foods over and over again. We had pot roast on Sunday, spaghetti on Thursday and tacos on Tuesday. I looked forward to Tuesdays because I loved that zesty meat mixture topped with fresh tomatoes and the crunch of those corn tortillas. As an adult, I have not lost my love for Taco Tuesday, but to mix things up a bit, I make my famous layered taco salad! This salad has everything you love about tacos, all in one bowl.

Layered Taco Salad pin



This dish is especially perfect for those hot summer days when you just do not feel like cooking. I always make a large batch of the spicy meat or turkey mixture and freeze it for my layered taco salad recipe down the road.The other thing I love about this recipe is it is absolutely gorgeous! Trust me. People will be afraid to dig into this layered taco salad because it is too pretty to eat. Well, tell them to get over it because it tastes amazing and they will want to get it into their pie (or in this case layered taco salad hole.)

6 layer taco salad

If you are a vegetarian, you can leave out the beef or turkey and you can add or take away any of the vegetables you may not like or want to add. My husband loves corn and black olives  in his, but I am not a fan, so I leave it out of mine. That is what is so great about this recipe. You can make it to suit the tastes of each person. I have created the recipe with an avocado as most folks like that kind of thing, but I left it out of my salads and we do not. I know, we are weird! I serve this 6 layered taco salad in a glass trifle bowl and in less than 3 minutes, I have a happy family with happy bellies!

taco salad

Layered Taco Salad:

5.0 from 8 reviews

Layered Taco Salad
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6 servings
 

Ingredients
  • 1 tablespoon canola oil
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chili powder
  • ½ teaspoon salt, divided
  • 1 avocado, pitted
  • ½ cup nonfat plain Greek yogurt
  • 1½ cups crumbled unsalted tortilla chips
  • 1 cup prepared salsa
  • 1 15-ounce can pinto beans and/or black beans, rinsed
  • 5 cups thinly sliced romaine lettuce
  • ½ cup shredded Mexican cheese blend
  • 1 medium tomato, chopped

Instructions
  1. Heat oil in a large skillet over medium-high heat. Add turkey, chili powder and ¼ teaspoon salt. Cook, stirring and breaking up lumps, until cooked through, about 5 minutes.
  2. Meanwhile, mash avocado, yogurt and the remaining ¼ teaspoon salt in a small bowl with a fork until smooth.
  3. Transfer the turkey and any juice from the pan to a serving bowl. Layer chips, salsa, beans and lettuce over the turkey. Spread the avocado mixture over the lettuce. Top with cheese, then tomato.

What would you add to your layered taco salad for Taco Tuesday?

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