Potluck Taco Salad

Potluck Taco Salad

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


  • 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)
  1. 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.

  2. Prepare corn and bean salsa:

    In a medium sized mixing bowl mix together corn, black beans (rinse first), chopped green pepper and lime juice

  3. 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.

  4. 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

  5. Chill until ready to serve.


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