Easy Layered Beef Taco Salad
This post contains affiliate links or images. When you grow up in a house with 6 kids, you tend to eat a lot of the same foods. We had pot roast on Sunday, spaghetti on Thursday and tacos on Tuesday.
If you are a vegetarian, you can leave out the beef or turkey. You can add vegetarian beans and lots of fresh vegetables. My husband loves corn and black olives in his. I am not a fan, so I leave it out of mine. That is another reason making an individual layered taco salad is so great.
You can make it to suit the tastes of each person. I serve this 6 layered taco salad in a glass trifle bowl. In less than 3 minutes, I have a happy family with happy bellies!
Ingredients
- 1 tablespoon canola oil
- 1 small red or yellow onion, diced
- 2 tablespoons of diced garlic
- 1 pound 93%-lean ground beef or turkey
- 1/4 cup beef broth
- 2 tablespoons chili powder
- 1/2 teaspoon salt, divided
- 1 avocado, pitted
- 1/2 cup nonfat plain Greek yogurt
- 1 1/2 cups crumbled unsalted tortilla chips
- 1 cup prepared salsa
- 1 15-ounce can spicy pinto beans, rinsed
- 1 5 ounce can of black beans, rinsed
- 5 cups thinly sliced romaine lettuce
- 1/2 cup shredded Mexican cheese blend
- 1 medium tomato, chopped
Instructions
- Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook 1-2 minutes or until translucent. Add beef or turkey and cook until no longer pink, stirring and breaking up lumps as you go.
- Add beef broth, chili powder and 1/4 teaspoon salt. Turn heat down to low and simmer for about 10 minutes.
- Meanwhile, mash avocado, yogurt and the remaining 1/4 teaspoon salt in a small bowl with a fork until smooth.
- Transfer the taco mixture to a serving bowl. Layer chips, salsa, beans and lettuce over the taco mixture. Spread the avocado mixture over the lettuce. Top with cheese, then tomato.
https://www.kickingitwithkelly.com/recipe/layered-beef-taco-salad/
What would you add to your Layered Beef Taco Salad for Taco Tuesday?
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