Layered Taco Salad (in a cake pan) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound lean ground beef
1 small can green chilies
1 head iceberg lettuce
1 pkg taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)
1 c ranch sour cream mayonnaise, divided (recipe below)
1 can of your favorite beans rinsed and drained well
1/2 can sweet corn (or frozen corn, cooked)
1/2 c chopped purple or green onion + more for top
8 oz tomato salsa
8 oz shredded sharp cheddar cheese
1 small can sliced black olives, drained well
1/2 pound bacon, fried until crispy, cooled and crumbled or bacon bits
1-2 jalapeno peppers, sliced
1 Roma tomato, chopped
Ripe avocado chunks, optional
tortilla chips for topping or dipping
RANCH SOUR CREAM Mayonnaise
3/4 c real mayonnaise
1/4 c sour cream
3-6 TBS dry buttermilk ranch dressing. Add gradually according to individual taste.
Mix well. Chill until ready to use
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Directions: |
Directions:Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Place meat mixture in an even layer on the bottom of a 9 X 13 pan. Top with a double layer of iceberg lettuce leaves, (1/2 a head), 1/2 c of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn onion, another double layer of lettuce leaves. Press down gently after placing the lettuce. Add the other 1/2 c ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12-24 hours before slicing. Top with tortilla chips, avocado, tomato, pepper, etc. |
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Personal
Notes: |
Personal
Notes: Be careful with the ranch powder, too salty for some. May only want 2 TBS.
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