Avocado Layered Taco Salad Recipes

TASTY LAYERED TACO SALAD

Tasty Layered Taco Salad image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

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.

Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

TACO SALAD IN A JAR

Taco Salad in a Jar image

We loved this great taco salad recipe from Elissa Dougherty of Babylon, New York, so we created a make-and-take version for lunch on the go. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 pound lean ground beef (90% lean)
2/3 cup water
1 envelope reduced-sodium taco seasoning
1 medium ripe avocado, peeled and cubed
1 tablespoon finely chopped red onion
1 garlic clove, minced
1/2 teaspoon lemon juice
3/4 cup reduced-fat sour cream
3/4 cup salsa
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small cucumber, peeled and chopped
5 green onions, chopped
1 cup shredded cheddar cheese
4 cups shredded lettuce
Tortilla chips, optional

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., In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.

Nutrition Facts : Calories 483 calories, Fat 29g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 1087mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

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