Layered Taco Salad

Dressing:

• 1 c. sour cream
• 1/4 c. mayonnaise
• 1/4 c. prepared salsa
• ½ tsp. taco seasoning mix {from a 1 oz. packet}

Salad:

• 1 lb. ground beef
• 1 (1 oz.) packet taco seasoning {use 1/2 tsp. of this packet for the dressing above}
• 2/3 c. water
• 6 c. chopped iceberg lettuce {about 1 small head ... or Romaine works too, if you'd prefer}
• 1 (15 oz.) can black beans, rinsed & well-drained
• 12 oz. prepared salsa
• 1 (12 oz.) package frozen corn, thawed & well-drained
• 1 (2.25 oz.) can sliced black olives, well-drained
• 1/2 c. to 1 c. finely chopped red onion
• 3 Roma tomatoes, seeded & chopped
• 2 c. (8 oz.) shredded Colby cheese {I shred my own because I think it has better flavor}
• 1 or 2 avocados, peeled & cubed

Directions

1. PREPARE THE DRESSING: In a small bowl, whisk together the sour cream, mayonnaise, salsa, and taco seasoning. Set aside.
2. PREPARE THE MEAT:  In a saute pan, brown the ground beef; drain any fat.  Stir in taco seasoning and water.  Bring to a boil over medium-high heat.  Reduce heat and simmer, uncovered, until thickened, about 4 minutes.  Stir frequently.
3. Set seasoned meat mixture aside to cool.
4. Read more at https://www.thekitchenismyplayground.com/2018/05/layered-taco-salad-for-crowd-or-family-taco-night.html#SBK1v5wDH7XmtYlS.99
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7. Click here to view more instructions

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