If you’re a fan of Tex-Mex goods, then a layered taco salad works in your favor. You get all the tastes of tacos in tiers, so each bite is a little different. This is a low-cost recipe perfect for parties and picnics. The layered taco salad story begins with Elmer Doolin, the founder of Fritos. He made “ta-cups” of ground beef, beans, sour cream, and cheese. The serving bowl was entirely Fritos. Modern versions like this recipe add and combination of the original ingredients with salsa, guacamole, spiced chicken, or Spanish rice for your vegetarian or vegan friends and family. The first printed article about Taco Salad appeared in the Washington Post (1965), followed by the Los Angeles Times (1966).
Ingredients
1poundlean ground beef
2/3cupbeef broth
1packettaco seasoning
2tablespoonsonionminced
3clovesgarlicminced
1teaspoonlemon or lime juice
4cupslettuceshredded
4tablespoonstomatochopped
1cucumber peeled and chopped
4green onionschopped
2cupsshredded cheddar or queso fresco
1can refried beans
tortilla stips
sour cream
Instructions
Fry the ground beef until it’s no longer pink.
Strain any excess fat.
Sautee onion and garlic, adding it to the beef.
Add broth, juice, and taco seasoning, boiling for 2 minutes.
Cool.
Begin layering the items in a large, glass bowl. Start with a solid foundation of refried beans.
Next sprinkle tomatoes, green onion, and cucumber
Follow with lettuce evenly distributed, and olives.
Top with cheese and sour cream.
Serve immediately with chips.
Notes
Note: you can add spiced chicken into the layers, as well as Guacamole, pesto, quinoa, chichi beans, etc.