Layered Beef Taco Salad
User Reviews
4.8
Layered Beef Taco Salad
Description
The preparation involves browning ground beef with diced red bell pepper, then mixing in refried beans and taco seasoning to build a flavorful base layer. The seasoned mixture is layered over a bed of whole tortilla chips in a casserole dish. Shredded Mexican cheese is sprinkled on top, followed by freshly chopped romaine lettuce.
Topping the salad are additional shredded cheese, crushed tortilla chips for crunchy texture, and diced fresh tomato, providing brightness to the rich, savory layers beneath. The combination invites serving immediately to maintain chip crispness and freshness of the vegetables.
This layered salad can serve as a main dish or a hearty side, combining familiar taco flavors with the ease of a layered dish that does not require assembling individual tacos. Storing leftovers in an airtight container is possible, though chips will soften over several days.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef I used 85% lean, lean
- 1 red bell pepper seeded and diced small, medium/large
- refried beans I used fat-free, one 16-ounce can
- taco seasoning I used reduced sodium, medium heat, one 1.25-ounce packet
- 15 corn tortilla chips whole and intact, or Doritos
- 3 cups cheese divided (I used a Mexican cheese blend, shredded
- 2 cups romaine lettuce chopped
- 1 cup tortilla chips lightly crushed or broken; or Doritos
- 1 Roma tomato diced small
Instructions
- To a large skillet, add the olive oil, beef, red pepper, and cook over medium-high heat for about 5 minutes, or until beef is cooked through; stir and crumble beef as it cooks.
- Add the refried beans and stir to combine.
- Add the taco seasoning and stir to combine. Turn off the heat; set pan aside.
- To a 3-quart casserole dish or 9x13-inch pan, add approximately 15 tortilla chips to create a base layer of chips. If you need a few more or less than 15 chips to cover the base of the pan, so be it. They don't have to be perfectly arranged.
- Evenly add the beef and bean mixture over the top of the chips.
- Evenly sprinkle with 2 cups of the cheese.
- Evenly sprinkle with the romaine lettuce, the remaining 1 cup cheese, 1 cup lightly crushed/broken tortilla chips, and the tomatoes. Serve immediately.
Notes
- Store leftovers airtight in the refrigerator for up to 4 days, noting chips will soften over time.
- Use whole tortilla chips for the base to maintain integrity, but additional chips can be crushed for topping.
- Serve immediately for best texture and freshness of ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 680kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 42g | 84% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 1606mg | 67% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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