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Monday, December 29, 2014

Towering Taco Salad

I recently shared with you a new recipe and the fact that like many we were participating in a holiday basketball tournament. That's right the mighty mighty  bulldogs are in fierce competition as tonight they go up against a team in ketnucky to find out who is the best .
The tournament that we are playing at has been in existence for 50 years. The Eldorado Holiday tournament brings together many towns here in southern Illinois and others in neighboring states. It was lots of fun with the awesome games and the basketball stars, cheers being lead by super athletic cheerleaders and lets not forget the bands, fans and oh so much more.
You have to bet that many of us who are at the tournament make up some heavy appetites watching all the games and going happenings So when the crowd takes a break the host must be prepared. Recipes like this towering trifle taco salad helps me get the job done. With lots to feed those that join us and I love how it looks as well.
When it is time to take a break for a meal

 1 pound ground beef
2/3 cup water
1/4 cup taco seasoning
1 can refried beans (optional)
2 medium ripe avocados, peeled and pitted
2 TBSP finley chopped red onion
3 garlic cloves, minced
1 tsp lemon juice
4 cups shredded lettuce
1 small can sliced black olives, drained
4 roma tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups grated cheddar cheese
1 cup mild salsa
2 cups sour cream
tortilla chips

In a small skillet, cook ground beef over medium heat until no longer pink; drain. Stir in water and taco seasoning.  Cook and stir for two minutes.  Stir in one can of refried beans (optional) and heat thoroughly.  Let cool slightly while you assemble remaining ingredients.

In a small bowl, mash avocados with onion, garlic, and lemon juice (or use prepared guacamole).

In a 3-quart trifle dish (or glass bowl) layer in this order:

ground beef mixture
avocado mixture
shredded lettuce
sliced black olives
chopped tomatoes
chopped cucumber
chopped green onions
grated cheddar cheese
sour cream

Repeat all layers, ending with sour cream.  You may want to save out a few green onions and black olives for a garnish.

Serve immediately with tortilla chips.

recipe source here

shared at
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1 comment:

  1. I loved the vegetarian version of this salad - I have had it at a party.. yours looks so yummy!


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