This homemade layered taco salad recipe from scratch produces a salad that is great as a meal or as an appetizer.
Beautiful presentation, fresh and delicious. Offering more of the best Mexican food recipes too.
BEST LAYERED TACO SALAD RECIPE
1 lb ground beef, cooked and drained
1 packet homemade taco seasoning
2/3 cup water
2 ripe avocados, peeled and pitted
2 TBS sweet onion, chopped
1 tsp fresh lemon juice
4 cups lettuce, shredded
1 can ripe olives, sliced
2 tomatoes, chopped
5 green onions, chopped (reserve 1 TBS for garnish)
2 cups cheddar cheese, shredded
1 cup fresh salsa
2 cups sour cream
homemade tortilla chips, recipes below
Add taco seasoning and water to the cooked and drained ground beef over medium-high heat; mix well. Bring to a boil and cook for 2 minutes. Cool slightly.
Meanwhile, mash avocados with onion and lemon juice.
In a large 3 quart bowl, layer beef on the bottom then the avocado mixture, lettuce, olives, tomatoes, green onions, cheese, salsa and top with sour cream. Garnish with reserved tablespoon of green onion. Serve with chips.
EASY CORN TORTILLA CHIPS
1 (12oz) pkg corn tortillas, each one sliced into 6 pieces
butter flavored Pam
homemade seasoned salt
PREHEAT oven to 425 degrees and grab a cookie or baking sheet.
Place the tortillas on a cookie sheet and spray with Pam, then sprinkle with seasoned salt. Turn them over and repeat.
Bake until the tortillas begin to brown and then turn over and brown the other side. Grab the salsa and pico and DIG IN.
For dessert chips - When you bring flour tortillas out of the oven or pan, brush with butter and sprinkle with cinnamon and sugar. Delightful.
This homemade tortilla chip recipe is from Alton Brown.
LIME TORTILLA RECIPE
1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters
2 quarts peanut oil
In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
*If you prefer plain tortilla chips simply stack the fresh
tortillas, cut into quarters and fry according to the instructions
above. If you are making chips from the Good Eats recipe in this
episode, the cooking time will be 1 to 1-1/2 minutes.
I have more than just a layered taco salad recipe - check out the Mexican food link below...