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Layered Taco Salad

Categories: Make ahead
Type: Salads

Layered taco salads take a little more effort, but they'll wow your table. Careful with the chilies!

Serves: Serves: 6


  • 1 pound lean ground beef
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups Southwest-style salsa, divided
  • 1 1/4-ounce envelope taco seasoning mix
  • 1/4 cup water
  • 6 cups shredded lettuce
  • 1 1/2 cups diced tomato
  • 1/2 cup shredded carrots
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4-ounce can chopped green chilies
  • 1 cup shredded nonfat cheddar cheese
  • 6 ounces baked tortilla chips

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  1. Spray medium nonstick skillet with cooking spray and heat over medium-high heat.
  2. Add beef, breaking into small pieces; sprinkle with onion powder and garlic powder. Cook, stirring frequently, until beef is browned; drain well.
  3. Add 1 cup salsa, taco seasoning and water; bring to a boil over high heat.
  4. Reduce heat to low and simmer, uncovered, 15 to 20 minutes.
  5. Remove beef mixture from heat and cool to room temperature. Beef mixture can be frozen or refrigerated at this point until ready to serve.
  6. In a large glass bowl, layer lettuce, tomato, carrots, onion, bell pepper and green chilies. Top with beef mixture and shredded cheese. Pour remaining salsa over salad; sprinkle with crumbled baked tortilla chips and serve.
  • Meat is one of the best ways to get your daily value of 6 milligrams B for prevention of fatigue, memory loss and other neurological problems.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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