Layered taco salad
This salad will elevate you to potluck superstar.
SERVES
4
TO
8
Ingredients
For the dressing:
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 avocado
- Squeeze of one lemon
- 1 teaspoon honey
- 2 cloves of garlic finely minced
- 1/2 teaspoon salt
For the salad:
- 680 grams cooked and browned seasoned ground beef
- 1 large head romaine lettuce, rough chopped;
- 1/2 cup grape tomatoes halved
- 1 bunch scallions, thinly sliced
- 1/4 cup of finely sliced cilantro
- 1 orange pepper seeded and chopped
- 1 cucumber, seeded and chopped
- 1 small can of corn drained and rinsed
- 1 small can of black beans drained and well rinsed
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup shredded cheese
- 1 cup tortilla chips
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Directions
- For the dressing, throw red wine vinegar, olive oil, avocado, lemon, honey, garlic and salt into a blender and hit purée .blend for 10-15 seconds. Adjust seasoning
- For the ground beef seasoning, add one tablespoon chili powder, one teaspoon paprika; a half teaspoon onion powder; a half teaspoon garlic powder; one teaspoon ground cumin; a half teaspoon dried oregano; a half teaspoon salt.
- In a large cast iron pan on medium high heat brown off the ground beef adding the seasoning half way. Cook them and set aside.
- If you would like this saucy, add 1/4 cup water.
- To put together layer all of the ingredients in a large glass bowl so you can see the layers. I like to start with the beef on the bottom followed by the greens, tomatoes, corn, beans, cucumber, then tomato.
- Garnish with guacamole, sour cream, salsa, shredded cheese and tortilla chips.
