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Layered Taco Salad with Corn Chips and Cheddar
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Course Salad
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • Large bowl

Ingredients
  

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 4 cups shredded iceberg lettuce
  • 2 tomatoes, diced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • 4 cups corn chips
  • 1 cup sour cream

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks until no pink remains.
  • Stir in the taco seasoning and water, then simmer for 5 minutes until the mixture thickens slightly.
  • In a large serving bowl, spread the shredded lettuce across the bottom to form the first layer.
  • Spoon the seasoned beef evenly over the lettuce.
  • Add the rinsed black beans in an even layer, followed by the diced tomatoes.
  • Sprinkle the shredded cheddar cheese over the tomatoes.
  • Top with the corn chips right before serving so they stay crisp.
  • Serve with sour cream on the side for guests to add as desired.

Notes

Prepare the meat and chop the vegetables the night before so assembly takes just a few minutes at the event. Keep the corn chips in a separate bag until right before serving to preserve their crunch. If you need to stretch the recipe for a larger crowd, simply double the beef and add an extra bag of chips on top.
Course: Salad
Cuisine: Mexican
Equipment: Large skillet, Large bowl