Seven Layer Taco Salad Recipes

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Steps:

• In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
• Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Steps:

• With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
• In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
• Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
• Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Steps:

• In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

Steps:

• 1. Mix softened cream cheese with sour cream and 1 package of taco seasoning until smooth. Place on bottom of large, deep container.(Resist the urge to use low fat sour cream, too runny)
• 2. Prepare ground beef and 1 package of taco seasoning as per package instructions. Drain and spread over layer one.
• 3. 3rd layer: Spread chopped lettuce over meat.
• 4. 4th layer: Chopped onions.
• 5. 5th layer: Chopped tomatoes (I use fresh, has better flavor and you CAN taste the difference).
• 6. 6th layer: Jalapeno peppers if desired. Dependent upon who the audience is, I will either finely chop them or just slice and layer them.
• 7. 7th layer: Spread cheese all over the top.
• 8. Refrigerate over night preferably to allow the flavors to meld.
• 9. When ready to serve, allow to come to room temp (about 90 minutes) before serving or your chips will break off in the bottom layer.