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73

Mexican Layer Dip Salad

Prep 15 min
Total 25 min
Servings 6

Colorful layers of lettuce, olives, tomatoes, peppers, beans, cheese, tortilla chips, beef and sour cream served in a trifle bowl. MORE + LESS -

Hungry Happenings

August 16, 2016

Ingredients

1 1/4

pounds ground beef sirloin

Pinch of salt and pepper

packet Old El Paso™ Taco Seasoning mix

cup water

cups torn lettuce

1 1/2

cups sliced black olives

pint grape or cherry tomatoes, halved

cups diced orange, red, or yellow peppers

can (15 ounces) Progresso™ black beans, rinsed and drained

cups shredded sharp cheddar cheese

cups tortilla chips

cup sour cream

Steps

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1

Season ground beef with salt and pepper. Cook in skillet over medium high heat until well browned. Stir in taco seasoning and water. Bring to a boil, then reduce heat to medium-low. Simmer until most of the liquid evaporates.
2

In a large trifle bowl, use two thirds of the torn lettuce to create your base layer. Follow with sliced black olives and two thirds of the halved tomatoes. Top with remaining lettuce.
3

Next, layer on the chopped peppers, followed by the black beans and shredded cheese. Arrange tortilla chips around the top edge of the bowl. Break remaining chips into small pieces and sprinkle over the salad. Top with hot taco meat. Garnish with sour cream, plus additional cheese and tomatoes as desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 340

% Daily Value

Total Fat: 37g; 57%
Saturated Fat 17g 83% Trans Fat 1g
Cholesterol: 115mg; 39%
Sodium: 1090mg; 45%
Potassium: 850mg; 24%
Total Carbohydrate: 35g; 12%
Dietary Fiber 9g 39% Sugars 7g
Protein: 33g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 60%; 60%
Calcium: 40%; 40%
Iron: 30%; 30%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

For everyone who’s ever wanted to just eat dip for dinner.

Add some flair to your dinner tonight by making this Mexican Layer Salad. The layers of brightly colored vegetables, cheese, beans and meat, turn this ordinary meal into a fiesta. So, let’s get the party started.

First, make your taco meat. That’s easy enough.

While the beef is simmering in that yummy Old El Paso Taco Seasoning, chop, tear, shred, and slice all the remaining salad ingredients.

Then begin layering about two thirds of the lettuce, and all the black olives and tomatoes.

Next, just to add a nice pop of color, layer the rest of the lettuce then top that with your peppers and black beans. If you want, you can heat the black beans before adding them in the salad.

Toss on the cheese and arrange the tortilla chips around the top edge of your trifle bowl, just to make the dish extra pretty.

Finally, top with the hot taco meat. Add a dollop of sour cream and some tomato slices as garnish, if you’d like, then serve with the remaining sour cream.

Now sit back and enjoy your fiesta (for dinner).