This layered taco salad is a fun twist on taco night; simply combine all of the ingredients you would find on tacos into a fun, colorful salad. Perfect for the healthy eater, but simple enough to please the pickiest of palates, and kid-friendly, too. This also makes a fun dish to bring to a party!
Course Appetizer, dinner, lunch, Main Course
Keyword taco, taco salad
Prep Time 10minutes
Cook Time 20minutes
1lb96/4 extra lean ground beef
2tbspreduced sodium taco seasoning
1.5cupblack beansdrained, rinsed (equivalent to one 15-oz can)
1/3cupreduced fat cheddar cheese
1/2cupavocadoone mini avocado, about 60 grams weighed
Cook the lean ground beef in a frying pan with olive oil spray over medium heat until no longer pink.
Add the taco seasoning and water, and cook until the liquid is absorbed, about 5 minutes.
Remove from the pan and set aside to cool.
Drain and rinse the black beans.
Add the black beans to the frying pan with the paprika, garlic powder, onion powder, and 1/4 tsp kosher salt. Add olive oil spray to the pan.
Cook the beans for 10 minutes. Set aside.
Chop the tomatoes, onion, avocado, and cilantro.
Combine the tomatoes with half of the onion, half of the cilantro, 1/2 tsp kosher salt, 1 tsp lime juice, and a spritz of olive oil spray.
Mash the avocado, then add the other half of the onion, the other half of the cilantro, another 1/2 tsp kosher salt, another 1 tsp of lime juice.
Combine the sour cream with the remaining 2 tsp lime juice, the chopped scallion, and the salsa.
Cut the tortillas into triangles or strips. To crisp them up, either 1) sauté them in a frying pan over medium heat with olive oil spray and a sprinkle of kosher salt, or 2) add them to the basket of an air fryer with olive oil spray and kosher salt, air fry at 400 for 5 minutes or until golden and crispy.
To build the salad, use a clear trifle (or you can do this in individual mason jars).