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Layered Taco Salad

Layered Taco Salad
Makes:
8
Prep Time:
20
minutes
Total Time:
30
minutes
You'll enjoy preparing this Layered Taco Salad which is full of fabulous flavors and colors. In less than 30 minutes, you'll have an eye-catching meal ready.

In this recipe:


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Ingredients:

  • DRESSING
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • BEEF
  • 1 1/2 lb. lean ground beef
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 jalapeño, seeds and veins removed, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 can (8 fl. oz.) tomato sauce
  • SALAD
  • 8 cups chopped iceberg lettuce
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 large tomato, chopped
  • 1 can (3.8 oz.) sliced, pitted black olives, drained
  • 1 avocado, pitted, peeled and diced

Directions:

FOR DRESSING:
PLACE
cilantro, oil, lime juice, sugar, chili powder, bouillon, cumin and pepper in blender; cover. Blend until combined.

FOR BEEF:
COOK
beef, onion, garlic, jalapeño, oil, chili powder, bouillon, cumin and pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.

TO ASSEMBLE:
SPREAD
lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Layered Taco Salad

    Ingredients

    • DRESSING
    • 1/2 cup packed fresh cilantro leaves
    • 1/2 cup olive oil
    • 1/4 cup fresh lime juice
    • 1 tablespoon packed brown sugar
    • 1 tablespoon chili powder
    • 1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • BEEF
    • 1 1/2 lb. lean ground beef
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 jalapeño, seeds and veins removed, chopped
    • 2 tablespoons olive oil
    • 1 tablespoon chili powder
    • 1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon
    • 2 teaspoons ground cumin
    • 1/4 teaspoon ground black pepper
    • 1 can (8 fl. oz.) tomato sauce
    • SALAD
    • 8 cups chopped iceberg lettuce
    • 2 cups (8 oz.) shredded cheddar cheese
    • 1 can (15 oz.) black beans, rinsed and drained
    • 1 large tomato, chopped
    • 1 can (3.8 oz.) sliced, pitted black olives, drained
    • 1 avocado, pitted, peeled and diced

     

    Directions

    FOR DRESSING:
    PLACE
    cilantro, oil, lime juice, sugar, chili powder, bouillon, cumin and pepper in blender; cover. Blend until combined.

    FOR BEEF:
    COOK
    beef, onion, garlic, jalapeño, oil, chili powder, bouillon, cumin and pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.

    TO ASSEMBLE:
    SPREAD
    lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.

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