Graveyard Layered Taco Salad
Equipment
- Large skillet
- Glass serving dish
- Mixing bowl
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1/2 cup sliced black olives
- 2 cups crushed tortilla chips
- 8 whole tortilla chips
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain any excess fat, then stir in the taco seasoning and 1/4 cup water. Simmer for 5 minutes until the mixture thickens.
- In a glass serving dish, spread the cooked beef as the bottom layer. Add the black beans on top in an even layer.
- Next add the chopped romaine lettuce, followed by the halved cherry tomatoes. Sprinkle the shredded cheese over the tomatoes.
- Spread the sour cream across the cheese layer. Scatter the sliced black olives on top of the sour cream.
- Cover the olives with the crushed tortilla chips. Gently press the 8 whole tortilla chips upright into the crushed chips to form tombstones.
Notes
Prepare the beef and bean layers up to a day ahead and store them in the fridge. Assemble the fresh layers and chips right before serving so the tortilla chips stay crisp. If you want less heat, swap the taco seasoning for a mild version. Leftovers keep for one day in the fridge, though the chips soften.
Course: Salad
Cuisine: Mexican
Equipment: Large skillet, Glass serving dish, Mixing bowl
Cuisine: Mexican
Equipment: Large skillet, Glass serving dish, Mixing bowl