Layered Veggie 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.

VEGETARIAN TACO SALAD

Vegetarian Taco Salad image

The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional
DRESSING:
1/2 cup fat-free sour cream
2 tablespoons fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional

Steps:

Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

MEATLESS TACO SALAD

Meatless Taco Salad image

This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

Steps:

In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

LAYERED TACO SALAD

Layered Taco Salad image

No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.

Provided by loof751

Categories Vegetable

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 6

Ingredients

1 head iceberg lettuce
1 large tomatoes
1 (15 ounce) can ranch style beans, drained and rinsed
8 ounces cheddar cheese, shredded
1 (11 ounce) bag dorito's corn chips
1 (16 ounce) bottle seven seas green goddess salad dressing, chilled

Steps:

Tear up the lettuce and place in a large bowl.
Chop the tomato and layer on top of the lettuce.
Layer the drained and rinsed beans over the tomatoes.
Layer the shredded cheddar over the beans.
Crush the Dorito's and layer these over the cheese.
Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.

Nutrition Facts : Calories 793.5, Fat 45.4, SaturatedFat 15.4, Cholesterol 62.4, Sodium 1625.5, Carbohydrate 74.2, Fiber 10.8, Sugar 11.1, Protein 25.9

LAYERED VEGGIE TACO SALAD

Layered Veggie Taco Salad image

Need a big layered salad for a crowd? Try this awesome veggie version, made with pinto beans, tomatoes, avocados and a creamy taco-seasoned dressing.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Light Mayo
1/2 cup light sour cream
1/4 cup loosely packed chopped fresh cilantro
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15 oz.) pinto beans, rinsed
6 cups coarsely chopped romaine lettuce
4 green onions, sliced
1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 cup grape tomatoes, halved
1 avocado

Steps:

Mix first 4 ingredients until blended.
Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
Spread mayo mixture over salad. Refrigerate 2 hours.
Chop avocado; spoon over salad just before serving.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

FESTIVAL LAYERED TACO SALAD

Festival Layered Taco Salad image

Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.

Provided by LilPinkieJ

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 ounce) can kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
2 teaspoons hot sauce
2 cups cheddar cheese, shredded
1 medium tomatoes, chopped
1 (4 ounce) can sliced black olives
tortilla chips

Steps:

Prepare meat and taco seasoning according to package instructions. Chill.
In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.

Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1

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