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Layered Taco Salad Recipe

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This recipe for Layered Taco Salad is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
2/3 c water
1 envelope taco seasoning
2 medium ripe avocados,
peeled and pitted
2 Tbsp. finely chopped red onion
3 garlic cloves, minced
1 tsp. lemon juice
4 c shredded lettuce
1 can (2 1/4 oz.) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 c shredded cheddar cheese
1 cup salsa
2 c. sour cream
Tortilla chips

Directions:
Directions:
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.
In a small bowl, mach avocados with onion, garlic and lemon juice. In a 3 qt glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve at once with chips.

Number Of Servings:
Number Of Servings:
12 one cup servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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