Check out what my friends over at Chin Deep had to say about this layered taco salad recipe:
“The idea behind this salad shares the same basic concept as my classic layered salad, but this time I added a Mexican twist. I developed a thick, ranch sour cream mayonnaise so it would hold up the same way as other layered salads, and not get soggy. Make sure you drain the beans, corn, and olives very well so they don’t add unwanted moisture to your salad.”
“Serving a layered salad in a cake pan, as opposed to a trifle pan, makes it portable, easy to serve, and unique. Everyone will want a copy of this recipe, so be prepared to share it!”
Ingredients
1 lb. extra lean ground beef
1 small can green chilies, undrained
1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)
1 packet Old El Paso taco seasoning mix (or a mixture of cumin, chili powder, and garlic powder)
1 cup ranch sour cream mayonnaise, divided (recipe below)
1 (15 oz.) can of your favorite beans, rinsed and drained very well
1/2 can (about 7 oz.) Green Giant sweet corn drained very well
1/2 cup chopped purple or green onion + more for top
8 oz. of your favorite tomato salsa
8 oz. Kraft shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
1/2 lb. Hormel bacon, fried until crispy, cooled completely and crumbled
2 jalapeno peppers, sliced
1 Roma tomato seeds removed, chopped
ripe avocado chunks, (optional)
Dorito tortilla chips for topping
For the ranch sour cream mayonnaise:
3/4 cup real Kraft mayonnaise
1/4 cup full fat Daisy sour cream
Instructions:
Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown and the liquid from the chilies has evaporated. Place in refrigerator and allow to cool completely. When it has cooled, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves, 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving.
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Quick Tip: Swap out or add any of your favorite taco salad ingredients. This recipe is very versatile and easy to personalize.
Thank you to Chin deep for this great recipe!
