Wednesday, February 21, 2024
HomeRECIPESlayered taco salad {in a cake pan}

layered taco salad {in a cake pan}


1 pound of extra lean ground beef
A small can of green chilies, not drained.
1 head of iceberg lettuce, outer leaves removed (all other lettuces will wilt)
1 package of taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)
1 cup ranch sour cream mayonnaise, divided (recipe below)
1 can (15 ounces) of your favorite beans, rinsed and drained thoroughly
1/2 can (about 7 oz.) sweet corn, drained very well
1/2 cup chopped red or green onion + more for the top
8 ounces of your favorite tomato sauce
8 oz. of grated, spicy cheddar cheese
A can of sliced black olives, very well drained.
1/2 pound of bacon, fried until crisp, completely cooled and shredded
2 jalapeño peppers, sliced
1 Roma tomato, seeded, chopped
ripe avocado chunks, (optional)
tortilla chips for the deck
Cook the ground beef, canned chilies and taco seasoning in a skillet until the meat is completely browned and the liquid from the chilies has evaporated. Place it in the refrigerator and let it cool down until it is completely cold. Then place in an even layer on the bottom of a 9×13 glass pie plate. Cover with a double layer of crisp iceberg lettuce leaves (half the head), 1/2 cup of smooth ranch sour cream mayonnaise in an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce), the other 1/2 cup of ranch sour cream mayonnaise, salsa, cheese, olives, bacon, jalapeños, tomato and some more red onion. Place the lid or aluminum foil on the cake pan and refrigerate for 12 to 24 hours before cutting it into pieces, crushing the tortillas on top and serving. Feel free to cover this with avocado chunks, extra tomato chunks and your favorite hot sauce too!

for the ranch sour cream mayonnaise:
3/4 cup royal mayonnaise
1/4 cup fat-filled sour cream
6 tablespoons dried buttermilk ranch dressing (homemade or Hidden Valley)


Mix well. Cool until ready to use.


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