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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. Ingredients:
1 pound ground turkey or beef |
2/3 cup water |
1 envelope taco seasoning |
2 medium ripe avocados, peeled and pitted |
2 tablespoons finely chopped red onion |
3 garlic cloves, minced |
1 teaspoon lemon juice |
4 cups shredded lettuce |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 medium tomatoes, chopped |
1 small cucumber, peeled and chopped |
5 green onions, chopped |
2 cups (8 ounces) shredded cheddar cheese |
1 cup salsa |
2 cups (16 ounces) sour cream |
tortilla chips |
Directions:
1. 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.
2. 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. Yield: 12 servings (1 cup each).
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