Layered Taco Salad Recipe

Name: Layered Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/4 cup fresh lime juice; 1/2 cup cilantro, chopped; 1 teaspoon sugar; 1 tablespoon chili powder; 1/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; Beef; 1 medium onion, chopped; 3 garlic cloves, finely chopped; 1 -2 serrano chili, finely chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 tablespoons olive oil; 1 1/2 lbs ground chuck; 8 ounces tomato sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Salad; 1 avocado (firm, ripe); 1 head lettuce (torn or sliced depending on type used); 1 large tomatoes, chopped; 1/4 lb extra-sharp cheddar cheese, coarsely grated; 19 ounces black beans, rinsed and drained; 6 ounces black olives, drained and sliced

Servings: persons

Dressing
1/4 cup fresh lime juice
1/2 cup cilantro, chopped
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 -2 serrano chili, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lbs ground chuck
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Salad
1 avocado (firm, ripe)
1 head lettuce (torn or sliced depending on type used)
1 large tomatoes, chopped
1/4 lb extra-sharp cheddar cheese, coarsely grated
19 ounces black beans, rinsed and drained
6 ounces black olives, drained and sliced

1
Dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper. Add oil in a stream, whisking until emulsified.
2
Beef: Cook onion, chilies to taste, chili powder, and cumin in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink (about 5 minutes). Spoon off any excess fat from skillet. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened (about 3 minutes). Remove from heat.
3
Salad: Peel and pit avocado, then cut into 1/4 inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Dressing, 1/4 cup fresh lime juice, 1/2 cup cilantro, chopped, 1 teaspoon sugar, and more.

Yes, Layered Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Taco Salad

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