Layered Taco Salad
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
- 1 lb. lean ground beef
- ⅔ cup beef broth
- 1 envelope taco seasoning
- 2 Tbs minced onion
- 3 cloves garlic, minced
- 1 tsp. Lemon or lime juice
- 4 cups lettuce, shredded
- 4 Tsp. chopped tomato
- 1 small cucumber peeled and chopped
- 4 green onions, chopped
- 2 cups shredded cheddar or Queso fresco
- 1 can refried beans
- Tortilla chips
- 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
you can add spiced chicken into the layers, as well as Guacamole, pesto, quinoa, or chichi beans, etc.