Layered Taco Salad - in a cake pan
INGREDIENTS
•
1 lb. extra lean ground beef
•
1 small can green chilies, undrained
•
1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)
•
1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)
•
1 cup ranch sour cream mayonnaise, divided (recipe below)
•
1 (15 oz.) can of your favorite beans, rinsed and drained very well
•
1/2 can (about 7 oz.) sweet corn, drained very well
•
1/2 cup chopped purple or green onion + more for top
•
8 oz. of your favorite tomato salsa
•
8 oz. shredded sharp cheddar cheese
•
1 (3.8 oz.) can sliced black olives, drained very well
•
1/2 lb. bacon, fried until crispy, cooled completely, and crumbled
•
2 jalapeno peppers, sliced
•
1 Roma tomato, seeds removed, chopped
•
ripe avocado chunks, (optional)
•
tortilla chips for topping
ADVERTISEMENT