FESTIVAL LAYERED TACO SALAD

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Festival Layered Taco Salad image

Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.

Provided by LilPinkieJ

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 ounce) can kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
2 teaspoons hot sauce
2 cups cheddar cheese, shredded
1 medium tomatoes, chopped
1 (4 ounce) can sliced black olives
tortilla chips

Steps:

  • Prepare meat and taco seasoning according to package instructions. Chill.
  • In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
  • Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
  • Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.

Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1

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