10 Layer Taco Salad Recipe
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Yield:
6 to 8 servings
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Total Time:
50 mins
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Prep Time:
40 mins
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Cook Time:
10 mins
Ingredients
- Taco Salad
- 4 cups shredded iceberg lettuce OR other crisp salad greens
- 1 can (4 ounces) sliced black olives, drained
- 1-1/2 cups diced Roma tomatoes OR quartered grape tomatoes
- 1/4 cup thinly sliced green onions
- 1/4 cup minced fresh cilantro
- 1 pound (500g) ground beef OR turkey
- 1 package taco seasoning mix
- 4 corn tortillas, cut into wedges
- 1 cup Mazola® Corn Oil
- 1 cup frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, sliced
- 1/2 cup crumbled Cacique® Queso Fresco cheese
- 1/4 cup shredded Mexican cheese blend OR cheddar cheese
- Spicy Chipotle Ranch Salad Dressing
- 1/3 cup Mazola® Corn Oil
- 1 cup Cacique Crema Table Cream
- 2 tablespoons loosely packed fresh cilantro
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons canned chipotle in adobo sauce (or adjust to taste)
- 1 tablespoon powdered buttermilk
- 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black medium grind pepper
Instructions
- Step 1) Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.
- Step 2) Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.
- Step 3) Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.
- Step 4) Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.
- To assemble the salad layers:
- 1- Remove chilled trifle bowl with lettuce from the refrigerator.
- 2-Top with taco meat in an even layer.
- 3- Pour corn in an even layer over the meat.
- 4- Pour beans in an even layer over the corn
- 5- Add a layer of the tomato mixture.
- 6- Arrange avocado slices in a circle on top of the tomato layer.
- 7- Mound Queso fresco cheese into the center of the avocado circle.
- 8- Stick crisp tortilla wedges into the salad center around the cheese.
- 9- Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
- 10- Serve immediately with Spicy Chipotle Ranch Salad Dressing.
- To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks. Makes 1-1/2 cups.
