Hot Spicy Layered Tex Mex Taco Salad Recipes

Steps:

• Mix first 3 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
• Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Steps:

• Mix first 4 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
• Spread mayo mixture over salad. Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Steps:

• Place lettuce in a trifle dish.
• Top with beans.
• Mix corn layer ingredients together and place on top of beans.
• Mix avocado ingredients together and place on top of corn layer.
• Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
• Mix dressing ingredients together and carefully spread on tomatoes.
• Top with cheese and garnish with olives and additional cilantro.

Steps:

• Make dressing:
• Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
• Cook beef:
• Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
• Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
• Assemble salad:
• Peel and pit avocado, then cut into 1/2-inch pieces.
• Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Steps:

• Mix first 3 ingredients until blended.
• Layer lettuce, beans, peppers, onions, cheese and tomatoes in large bowl.
• Spread mayo mixture over salad. Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Steps:

• In large skillet, cook beef with the taco seasoning and water recommended on the package. Set aside.
• Divide lettuce among serving plates. Top with tortilla chips and meat. Layer each salad with cheese, green onions, tomatoes, sour cream and black olives.