Six Layer Taco Salad Recipes

LAYERED TACO SALAD

Steps:

• In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture 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.

SEVEN-LAYER TACO SALAD

Steps:

• In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
• Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

20 MINUTE TACO SALAD CASSEROLE RECIPE

Steps:

• In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
• While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8 x 8 inch pan.
• Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
• Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined.
• Pour browned meat mixture over the top of the refried beans.
• Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
• Top with lettuce, tomatoes, olives and sour cream.
• Serve warm.

SIX-LAYER TACO SALAD

Steps:

• Brown meat with seasonings; drain. Place lettuce on large serving platter (or divide evenly among four salad plates). Cover with layers of meat and tomatoes; drizzle with dressing. Sprinkle with cheese and onions.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

LAYERED TACO SALAD

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.

TOSSED TACO SALAD

Steps:

• Brown meat with seasonings; drain.
• Place lettuce on large serving platter. (Or divide evenly among 4 salad plates.) Cover with layers of meat and tomatoes; drizzle with dressing.
• Sprinkle with cheese and onions. Toss before serving.

MAKE-AHEAD HEARTY SIX-LAYER SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.