LAYERED TACO SALAD

 

INGREDIENTS

Dressing:
1 c. sour cream
1/4 c. mayonnaise
1/4 c. prepared salsa
½ tsp. taco seasoning mix {from a 1 oz. packet}

Salad:
1 lb. ground beef
1 (1 oz.) packet taco seasoning {use 1/2 tsp. of this packet for the dressing above}
2/3 c. water
6 c. chopped iceberg lettuce {about 1 small head … or Romaine works too, if you’d prefer}
1 (15 oz.) can black beans, rinsed & well-drained
12 oz. prepared salsa
1 (12 oz.) package frozen corn, thawed & well-drained
1 (2.25 oz.) can sliced black olives, well-drained
1/2 c. to 1 c. finely chopped red onion
3 Roma tomatoes, seeded & chopped
2 c. (8 oz.) shredded Colby cheese {I shred my own because I think it has better flavor}
1 or 2 avocados, peeled & cubed

INSTRUCTIONS

extremely dry when it goes in the container, it can be refrigerated okay for more than 12 hours … but make sure it’s all SUPER dry!
Once cut, avocado will begin to turn brown. Cube the avocado and add it to the top of the salad just before serving. If the salad needs to sit out for any more than about 30 minutes, I recommend tossing the cubed avocado with a little fresh lime juice to coat. The acid from the lime juice will help deter the color change for at least a little bit.
You can use homemade taco seasoning, if you’d prefer.

ENJOY !!

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