Taco Salad
Great for large potlucks, leftovers serve well the next day, too!
Taco Meat Layer
- 1 lb Lean ground pork
- 2/3 cup Water
- 1 package Taco seasoning (1 oz)
Black Bean & Corn Salsa Layer
- 1 can Black beans
- 1 can Corn nibblets
- 1 Green pepper (Diced)
- 1 tsp Lime juice
Guacamole
- 2 Avocados
- 1/2 cup Plain greek yogurt
- 1 tsp Hot sauce
- 1 tsp Lime Juice
Individual Layers:
- 1 head Chopped romaine
- 1/2 cup Medium chunky salsa
- 1 can Refried beans
- 1 package Prepared Mexican rice
- 1 bag Cheese Doritos
- 1 cup Mexican shredded cheese mix
- 1 cup Tomatoes (Diced)
- 1 small Red onion (Chopped)
- Prepare seasoned taco meat:
In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Prepare corn and bean salsa:
In a medium sized mixing bowl mix together corn, black beans (rinse first), chopped green pepper and lime juice
Prepare guacamole:
Cut the avocados in half. Remove seed. Scoop out the flesh with a spoon and mash in a bowl. Once mashed to a more smooth than lumpy consistency add in yogourt, lime juice and hot sauce. Mix until preferred guacamole consistency.
Layer in a large bowl from the bottom to the top:
• Taco seasoned ground pork
• Chopped romaine
• Re-fried beans
• Black bean & corn salsa
• Medium chunky salsa
• Mexican rice
• Cheese Doritos
• Chopped romaine
• Guacamole
• Mexican shredded cheese mix
• Diced tomatoes
• Chopped red onion
• Squeeze of lime
Chill until ready to serve.
Enjoy!
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