10 Layer Taco Salad

Name: 10 Layer Taco Salad
Ingredients: 4 cups iceberg lettuce shredded, OR other crisp salad greens; 4 ounces sliced black olives drained; 1 1/2 cups Roma tomatoes diced, OR quartered grape tomatoes; 1/4 cup sliced green onions thinly; 1/4 cup fresh cilantro minced; 1 pound ground beef OR turkey; 1 package taco seasoning mix; 4 corn tortillas cut into wedges; 1 cup Mazola Corn Oil; 1 cup frozen corn thawed; 15 ounces black beans rinsed and drained; 1 avocado sliced; 1/2 cup queso fresco cheese crumbled Cacique; 1/4 cup shredded mexican cheese blend OR cheddar cheese; 1/3 cup Mazola Corn Oil; 1 cup table cream Cacique Crema; 2 tablespoons fresh cilantro loosely packed; 2 tablespoons lime juice fresh squeezed; 2 teaspoons chipotle in adobo sauce canned, or adjust to taste; 1 tablespoon powdered buttermilk; 1 teaspoon Mazola(R) Chicken Flavor Bouillon Powder; 1/2 teaspoon Spice Islands Garlic Powder; 1/2 teaspoon Spice Islands Onion Powder; 1/4 teaspoon Spice Islands Medium Grind Black Pepper

24 ingredients

15 steps

Ingredients

4 cups iceberg lettuce shredded, OR other crisp salad greens
4 ounces sliced black olives drained
1 1/2 cups Roma tomatoes diced, OR quartered grape tomatoes
1/4 cup sliced green onions thinly
1/4 cup fresh cilantro minced
1 pound ground beef OR turkey
1 package taco seasoning mix
4 corn tortillas cut into wedges
1 cup Mazola Corn Oil
1 cup frozen corn thawed
15 ounces black beans rinsed and drained
1 avocado sliced
1/2 cup queso fresco cheese crumbled Cacique
1/4 cup shredded mexican cheese blend OR cheddar cheese
1/3 cup Mazola Corn Oil
1 cup table cream Cacique Crema
2 tablespoons fresh cilantro loosely packed
2 tablespoons lime juice fresh squeezed
2 teaspoons chipotle in adobo sauce canned, or adjust to taste
1 tablespoon powdered buttermilk
1 teaspoon Mazola(R) Chicken Flavor Bouillon Powder
1/2 teaspoon Spice Islands Garlic Powder
1/2 teaspoon Spice Islands Onion Powder
1/4 teaspoon Spice Islands Medium Grind Black Pepper

Directions

1

Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.
2

Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.
3

Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.
4

Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.
5

To assemble the salad layers, remove chilled trifle bowl with lettuce from the refrigerator.
6

Top with taco meat in an even layer.
7

Pour corn in an even layer over the meat.
8

Pour beans in an even layer over the corn
9

Add a layer of the tomato mixture.
10

Arrange avocado slices in a circle on top of the tomato layer.
11

Mound Queso fresco cheese into the center of the avocado circle.
12

Stick crisp tortilla wedges into the salad center around the cheese.
13

Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
14

Serve immediately with Spicy Chipotle Ranch Salad Dressing.
15

To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks. Makes 1-1/2 cups.