10 Layer Taco Salad
  1 Share this recipe    Facebook Pinterest    Print this recipe  
Beautiful way to serve a taco salad, great for parties or entertaining.
Category Salads Serves 6 to 8 servings
Cooking Time 00:50 Kid Friendly Yes
10 Layer Taco Salad
Share this recipe
Facebook Pinterest
Beautiful way to serve a taco salad, great for parties or entertaining.
Category Salads
Serves 6 to 8 servings
Cooking Time 00:50
Kid Friendly Yes
Taco Salad
4 cups shredded iceberg lettuce OR other crisp salad greens
1 can (4 ounces) sliced black olives, drained
1-1/2 cups diced Roma tomatoes OR quartered grape tomatoes
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1 pound (500g) ground beef OR turkey
1 package taco seasoning mix
4 corn tortillas, cut into wedges
1 cup Mazola® Corn, Canola OR Vegetable Oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 avocado, sliced
1/2 cup crumbled Cacique Queso Fresco cheese
1/4 cup shredded Mexican cheese blend OR cheddar cheese
Spicy Chipotle Ranch Salad Dressing
1/3 cup Mazola® Corn, Canola OR Vegetable Oil
1 cup Cacique Crema Table Cream
2 tablespoons loosely packed fresh cilantro
2 tablespoons fresh squeezed lime juice
2 teaspoons canned chipotle in adobo sauce (or adjust to taste)
1 tablespoon powdered buttermilk
1 teaspoon Chicken Flavoured Boullion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black medium grind pepper

Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.

Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.

Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.

 Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden.  Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.

To assemble the salad layers:
1- Remove chilled trifle bowl with lettuce from the refrigerator.
2-Top with taco meat in an even layer.
3- Pour corn in an even layer over the meat.
4- Pour beans in an even layer over the corn
5- Add a layer of the tomato mixture.
6- Arrange avocado slices in a circle on top of the tomato layer.
7- Mound Queso fresco cheese into the center of the avocado circle.
8- Stick crisp tortilla wedges into the salad center around the cheese.
9- Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
10- Serve immediately with  Spicy Chipotle Ranch Salad Dressing.

To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor.  Puree until smooth.  Serve immediately or cover and store refrigerated for up to 2 weeks.  Makes 1-1/2 cups.

Add a Comment

To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.
Related Recipes
Butternut and Kale Salad with Maple Vinaigrette
Korma Pasta Primavera
Blueberry Green Salad with Orange Vinaigrette
Our Products

Corn Syrup

Golden Corn Syrup

Lily White® Corn Syrup

Baking Powder

Bread Machine Yeast

Canada Corn Starch

Pizza Yeast

Quick-Rise Yeast

Traditional Yeast

Canola Oil

Corn Oil

Rightblend Oil

Vegetable Oil