Layered Taco Salad

READY IN: 18mins
Recipe by AmyZoe

Yum. Yum. Yum. Recipe courtesy of the Idaho Bean Commission. Serving size is estimated.

Top Review by Serendipity Foodie

This is now my all time favorite taco salad recipe! The dressing makes the salad. It brightens up all the other salad ingredients, delicious! I like to use the following taco meat instead:<br/><br/> Taco John's "Copy Cat" Taco Seasoning <br/><br/>"This tastes very close to the taco seasoning favored by the residents in Columbus, Nebraska and other locations where the Taco John's franchise owners are immaculate and deliver a fresh wonderful product! <br/><br/>INGREDIENTS:<br/>1 1/2 tablespoons corn flour<br/>4 1/2 teaspoons chili powder <br/>1/2 teaspoon onion powder<br/>1/2 teaspoon garlic powder<br/>1/2 teaspoon seasoned salt<br/>1/2 teaspoon paprika<br/>1/4 teaspoon cumin<br/>1/2 teaspoon garlic salt<br/>1/4 teaspoon sugar<br/>1 teaspoon dried minced onion<br/>1/2 teaspoon beef bouillon granules<br/>1/4 teaspoon ground red pepper<br/>1 1/3 pounds 85/15 ground beef<br/>1 cup water<br/><br/>DIRECTIONS:<br/>1. In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.<br/>2. Crumble the ground beef into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, drain beef.<br/>3. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

Ingredients Nutrition


  1. Dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper. Add oil in a stream, whisking until emulsified.
  2. Beef: Cook onion, chilies to taste, chili powder, and cumin in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink (about 5 minutes). Spoon off any excess fat from skillet. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened (about 3 minutes). Remove from heat.
  3. Salad: Peel and pit avocado, then cut into 1/4 inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

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