Best 3 Tasty Layered Taco Salad Recipes

Craving a tantalizing dish that combines the bold flavors of Mexican cuisine with the convenience of a layered salad? Look no further! Embark on a culinary adventure as we delve into the realm of "Tasty Layered Taco Salad," a recipe that promises an explosion of flavors and textures. Picture a vibrant display of seasoned ground beef, crisp lettuce, juicy tomatoes, savory beans, tangy salsa, and a symphony of spices, all harmoniously arranged in distinct layers. This delectable salad not only satisfies your taste buds but also offers a visually stunning presentation that's sure to impress dinner guests or elevate your family meals.

Let's cook with our recipes!

LAYERED TACO SALAD

Layered Taco Salad image

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

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.

Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.

TASTY TACO SALAD

Tasty Taco Salad image

Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon Spectrum® Canola Oil
1 onion, chopped
1 green pepper, chopped
1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round
1 cup chopped tomato
4 (6 inch) flour tortillas
4 cups shredded lettuce
1 cup grape tomatoes
1 carrot, shredded
½ cup black olives, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large skillet. Saute onion and half of green pepper just until soft.
Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 37.6 g, Fat 12.9 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 832.4 mg, Sugar 7.1 g

LAYERED TACO SALAD (TASTE OF HOME)

Layered Taco Salad (Taste of Home) image

Make and share this Layered Taco Salad (Taste of Home) recipe from Food.com.

Provided by IAcupcake

Categories Greens

Time 30m

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground beef
2/3 cup water
1 (1 1/4 ounce) envelope taco seasoning
2 medium avocados, peeled and pitted
2 tablespoons finely chopped red onions
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 (2 1/4 ounce) can sliced black 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:

Cook beef till no longer pink; drain. Stir in water and seasoning. Bring to boil; cook and stir 2 minutes. Cool slightly.
Mash avocados with onion, garlic, and lemon juice. In 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa, and sour cream. Serve with chips.

Nutrition Facts : Calories 242, Fat 19.3, SaturatedFat 8, Cholesterol 42.6, Sodium 229.8, Carbohydrate 9.1, Fiber 3.5, Sugar 2.2, Protein 10

Tips:

Choose a variety of taco fillings: This will make your salad more flavorful and interesting. Some good options include seasoned ground beef, shredded chicken, black beans, corn, diced tomatoes, and chopped lettuce.
Use a flavorful dressing: A good dressing will help to tie all of the flavors of the salad together. Some good options include a creamy ranch dressing, a tangy vinaigrette, or a spicy salsa.
Layer the salad in the correct order: The order in which you layer the salad is important. The first layer should be a sturdy layer that will hold up the other layers, such as tortilla chips or lettuce. The next layer should be a layer of protein, such as seasoned ground beef or shredded chicken. The next layer should be a layer of vegetables, such as diced tomatoes or chopped lettuce. The final layer should be a layer of dressing.
Serve the salad immediately: Taco salad is best served immediately after it is made. This will prevent the tortilla chips from getting soggy and the salad from getting wilted.

Conclusion:

Taco salad is a delicious and easy-to-make dish that is perfect for any occasion. With its variety of flavors and textures, taco salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give taco salad a try. You won't be disappointed!