Layered Taco Salad

Layered Taco Salad
Level
Easy
Prep
20 minutes
Cook
10 minutes
Servings
8 servings
You'll enjoy preparing this Layered Taco Salad which is full of fabulous flavors and colors. In less than 30 minutes, you'll have an eye-catching meal ready.

The Secret Ingredient

Ingredients

  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon packed brown sugar
  • 2 tablespoons chili powder, divided
  • 2 tablespoons MAGGI Granulated Beef Flavor Bouillon, divided
  • 2 1/4 teaspoons ground cumin, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 jalapeño, seeds and veins removed, chopped
  • 2 tablespoons olive oil
  • 1 can (8 fluid ounces) tomato sauce
  • 8 cups chopped iceberg lettuce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large tomato, chopped
  • 1 can (3.8 ounces) sliced, pitted black olives, drained
  • 1 avocado, pitted, peeled and diced

Make It

Step 1

Place cilantro, 1/2 cup oil, lime juice, sugar, 1 tablespoon chili powder, 1 tablespoon bouillon, 1/4 teaspoon cumin and 1/4 teaspoon pepper in blender; cover. Blend until combined.

Step 2

Cook beef, onion, garlic, jalapeño, 2 tablespoons oil, remaining tablespoon chili powder, remaining tablespoon bouillon, remaining 2 teaspoons cumin and remaining 1/4 teaspoon pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.

Step 3

Spread lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.