Layered Taco Salad with Tortilla Chips
Course Salad
Cuisine Mexican
- 1 pound ground beef
- 1 packet taco seasoning
- 4 cups shredded iceberg lettuce
- 2 tomatoes, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 2 cups tortilla chips, lightly crushed
- 1/2 cup sour cream
Cook the ground beef in a large skillet over medium heat until browned. Drain any excess fat.
Stir in the taco seasoning and a small splash of water. Simmer for two minutes, then remove from heat and let the meat cool slightly.
Spread the crushed tortilla chips across the bottom of a large serving bowl or trifle dish to form the first layer.
Spoon the seasoned beef evenly over the chips.
Add the black beans as the next layer, followed by the shredded lettuce and diced tomatoes.
Sprinkle the shredded cheddar cheese on top and finish with dollops of sour cream.
Add the tortilla chips right before serving so they keep their crunch. If you need to transport the salad, pack the chips separately and layer them at the last minute. Leftovers store best when the chips are removed first.
Course: Salad
Cuisine: Mexican
Equipment: Large skillet, Mixing bowl