Layered taco salad

By Rodney Bowers
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This salad will elevate you to potluck superstar. 

SERVES
4
 TO
8
TOTAL TIME

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

  1. 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
  2. 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.
  3. 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.
  4. If you would like this saucy, add 1/4 cup water.
  5. 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.
  6. Garnish with guacamole, sour cream, salsa, shredded cheese and tortilla chips.

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