This appealing, quick and easy layered taco salad is full of fabulous flavors and beautiful colors. In just 30 minutes, you'll have an eye-catching meal ready to serve. Makes a great dish for casual entertaining, too!

Layered Taco Salad

Dressing:

1/2 cup packed fresh cilantro leaves

1/2 cup olive oil

1/4 cup fresh lime juice

1 tablespoon packed brown sugar

1 tablespoon chili powder

1 tablespoon MAGGI Granulated Beef Ribs or Beef Flavor Bouillon

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

 

Beef:

1 1/2 pound lean ground beef

1 onion, chopped

3 cloves garlic, finely chopped

1 jalapeño, seeds and veins removed, chopped

2 tablespoons olive oil

1 tablespoon chili powder

1 tablespoon MAGGI Granulated Beef Ribs Flavor Bouillon

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

1 (8-ounce) can tomato sauce

 

Salad:

8 cups chopped iceberg lettuce

2 cups (8 ounces) shredded cheddar cheese

1 (15-ounce) can black beans, rinsed and drained

1 large tomato, chopped

1 (3.8-ounce) can sliced, pitted black olives, drained

1 avocado, pitted, peeled and diced

1. For Dressing: Place cilantro, oil, lime juice, sugar, chili powder, bouillon, cumin and pepper in blender; cover. Blend until combined.
2. For Beef: Cook beef, onion, garlic, jalapeño, oil, chili powder, bouillon, cumin and pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.
3. To Assemble: Spread lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.

Makes 8 servings.

Nutritional Information Not Provided.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.