10 Layer Taco Salad Recipes

10-MINUTE TACO SALAD

Steps:

• In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

TASTY LAYERED TACO SALAD

Steps:

• 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, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.

TACO SALAD

Steps:

• Bring a large saucepan of water to a boil over high heat. Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes. Transfer the corn to a plate; let cool. Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
• Preheat the oven to 350°F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from the oven; let cool, and set aside.
• Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeño, and salt. Set aside.
• In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, and juice from remaining lime.
• Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
• Fit to eat recipe
• (Per serving)
• Calories: 233
• Fat: 2g
• Cholesterol: 37mg
• Carbohydrate: 32g
• Sodium: 207mg
• Protein: 25g
• Fiber: 6g

10 LAYER SALAD

Steps:

• In a large bowl, layer each of the following ingredients:.
• Layer 1: Shredded Iceburg Lettuce.
• Layer 2: Peas.
• Layer 3: Red Onion.
• Layer 4: Cauliflower.
• Layer 5: Celery.
• Layer 6: Green Pepper.
• Layer 7: Mayo to cover whole salad.
• Layer 8: Parmesan Cheese.
• Layer 9: Zesty Italian Seasoning.
• Layer 10: Bacon.
• Once you have your layers, cover and refrigerate for 24 hours.
• When ready to serve, toss salad and enjoy!