Description: This vibrant, crowd-pleasing taco salad is stacked high in a gorgeous glass trifle bowl, making it a stunning centerpiece for parties, potlucks, or family dinners. It features layers of crunchy tortilla chips, seasoned ground beef, fresh vegetables, a creamy zesty dressing, and plenty of cheese, avocado, and tomatoes on top. Every scoop delivers a fantastic crunch and a burst of Tex-Mex flavor!
Ingredients
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Meat Layer:
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1 lb ground beef
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1 packet taco seasoning
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Crunch & Base Layers:
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2 cups tortilla chips (crushed slightly for the bottom)
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4 cups chopped lettuce
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1 red bell pepper, diced
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1 orange bell pepper, diced
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Toppings & Finishing Layers:
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1 cup shredded cheddar cheese
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1 cup diced tomatoes
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1 ripe avocado, diced (optional, as seen on top)
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Dressing Layer:
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1/2 cup sour cream
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1/2 cup salsa
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1 tbsp taco seasoning
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Instructions
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Cook the Beef: In a skillet over medium-high heat, cook the ground beef until completely browned. Drain any excess grease, stir in the taco seasoning along with the water called for on the packet, and let it simmer until thickened. Remove from heat and allow it to cool to room temperature.
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Prepare the Dressing: In a small mixing bowl, whisk together the sour cream, salsa, and 1 tablespoon of taco seasoning until smooth and well combined.
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Layer the Salad (Bottom to Top):
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Layer 1: Start with the crushed tortilla chips at the bottom of a large glass bowl or trifle dish.
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Layer 2: Add the cooked and cooled seasoned ground beef evenly over the chips.
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Layer 3: Add the diced red and orange bell peppers.
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Layer 4: Add the chopped lettuce.
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Layer 5: Spread the creamy sour cream and salsa dressing evenly over the lettuce layer.
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Layer 6: Sprinkle the shredded cheddar cheese generously across the top.
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Layer 7: Finish with the fresh diced tomatoes and diced avocado.
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Serve: Chill in the refrigerator for about 30 minutes before serving to let the flavors meld, or serve immediately with extra tortilla chips on the side!
