Best 4 Festival Layered Taco Salad Recipes
Indulge in a vibrant culinary adventure with our Festival Layered Taco Salad, a captivating fusion of flavors and textures that will tantalize your taste buds. This delightful dish features layers of seasoned ground beef, crisp lettuce, juicy tomatoes, shredded cheese, tangy salsa, creamy avocado, crunchy tortilla chips, and a zesty dressing, all harmoniously arranged in a stunning glass bowl. With each bite, you'll embark on a culinary journey, experiencing a symphony of flavors and textures that will leave you craving more. This recipe serves 8-10 people, making it perfect for potlucks, parties, or a satisfying family meal.
Our Festival Layered Taco Salad is a versatile dish that can be easily customized to suit your preferences. Feel free to add or omit ingredients, adjust the level of spiciness, or experiment with different types of cheese and toppings. Whether you're a fan of traditional taco flavors or seeking a new and exciting culinary experience, this recipe is sure to become a favorite. So gather your ingredients, put on your apron, and let's embark on a culinary adventure together!
TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
LAYERED TACO SALAD
No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.
Provided by loof751
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Tear up the lettuce and place in a large bowl.
- Chop the tomato and layer on top of the lettuce.
- Layer the drained and rinsed beans over the tomatoes.
- Layer the shredded cheddar over the beans.
- Crush the Dorito's and layer these over the cheese.
- Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.
Nutrition Facts : Calories 793.5, Fat 45.4, SaturatedFat 15.4, Cholesterol 62.4, Sodium 1625.5, Carbohydrate 74.2, Fiber 10.8, Sugar 11.1, Protein 25.9
LAYERED TACO SALAD
I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.
FESTIVAL LAYERED TACO SALAD
Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.
Provided by LilPinkieJ
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare meat and taco seasoning according to package instructions. Chill.
- In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
- Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
- Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1
Tips:
- To save time, use pre-cooked taco meat or chicken.
- If you don't have taco seasoning, you can make your own by mixing chili powder, cumin, paprika, garlic powder, onion powder, and salt.
- Use a variety of toppings to add flavor and texture to your salad, such as shredded cheese, salsa, guacamole, sour cream, and chopped tomatoes.
- If you're making the salad ahead of time, store the layers separately and assemble just before serving.
- This salad is also a great way to use up leftover taco meat or chicken.
Conclusion:
This festival layered taco salad is a delicious and easy-to-make dish that is perfect for potlucks, parties, or a quick and easy meal. With its layers of taco meat, refried beans, corn, tomatoes, lettuce, cheese, and dressing, this salad is sure to be a hit with everyone. So next time you're looking for a tasty and festive dish, give this festival layered taco salad a try.
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