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Layered Taco Salad
Course
Salad
Keyword
Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
12
Calories
473
kcal
Ingredients
3
cups
sour cream
1
cup
mayonnaise
1
tsp
chili powder
1
tsp
garlic salt
Few
dashes
hot sauce
1 1/2
pounds
lean ground beef
1
package
taco seasoning
1 to 2
heads of iceberg lettuce
cores removed
1
cup
corn
1
can
(15 ounces) kidney or black beans
drained and rinsed
3
scallions
chopped
2 to 3
cups
shredded Mexican blend cheese
1
medium tomato
chopped
1
can
(2.5 ounces) sliced black olives
Tortilla chips
Salsa
Instructions
In a bowl, whisk together the first five ingredients.
Cover and refrigerate until ready to use.
Brown the beef in a skillet.
Add taco seasoning and some water according to package instructions. Let cool.
In a large clear glass bowl or clear 9″ x 13″ glass pan, start layering.
First cut lettuce into big chunks and put into bow or pan.
Next spread cooled tao meat, then beans and corn over the lettuce.
Carefully spread the sour cream mixture on top like you would frost a cake.
Sprinkle cheese, tomatoes, olives and scallions on top.
Cover with plastic wrap and refrigerate until ready to serve.
Serve with tortilla chips and salsa.
Nutrition
Calories:
473
kcal
|
Carbohydrates:
16
g
|
Protein:
22
g
|
Fat:
37
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
88
mg
|
Sodium:
1263
mg
|
Potassium:
504
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1306
IU
|
Vitamin C:
6
mg
|
Calcium:
314
mg
|
Iron:
3
mg