Layered Taco Salad Recipe

Name: Layered Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 1/2 cup chopped fresh cilantro; 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; 1 medium onion, chopped; 3 garlic cloves, finely chopped; 1 to 2 fresh serrano chiles (including seeds), finely chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 tablespoons olive oil; 1 1/2 lb ground chuck; 1 (8-oz) can tomato sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (1/2-lb) firm-ripe California avocado; 1 head iceberg lettuce, thinly sliced (8 cups); 1 large tomato (1/2 lb), chopped; 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups); 1 (15- to 19-oz) can black beans, drained and rinsed; 1 (6-oz) can sliced pitted California black olives, drained; Accompaniment: tortilla chips

Servings: persons

1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
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
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips

1
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
2
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes.
3
Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
4
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes.
5
Remove from heat.
6
Peel and pit avocado, then cut into 1/2-inch pieces.
7
Spread lettuce over bottom of a shallow 4-quart dish.
8
Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives.
9
Drizzle dressing over salad.

664

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 25 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 1/2 cup chopped fresh cilantro, 1 teaspoon sugar, 1 tablespoon chili powder, 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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