You are probably already familiar with layered salads in a trifle bowl. Gorgeous to look at and fun to dig into at company meals! Melissa from chindeep.com created the concept of layered salads in a glass baking pan! This makes it easier to transport and easier to serve while just as visually pleasing!
Here in the picture the salad has been emptied into a bowl but it can easily be served in the clear glass baking pan it was prepared in.
This taco salad recipe includes a thick ranch dressing that will hold up when layered and not make the rest of the salad soggy. Brilliant! Be sure to drain the beans, corn and olives well, once again to avoid a soggy salad.
Place two upside down metal cans (from corn or beans) directly on your grill in between the meat and hot dogs. Top the cans with a second rack and fold your tacos over the lines of the rack to toast. Fill with layered taco salad and enjoy!
LAYERED TACO SALAD
WHAT YOU WILL NEED:
extra lean ground beef, 1 lb.
green chilies, 1 small can, undrained
iceberg lettuce, 1 head, outer leaves removed (all other lettuces will wilt)
taco seasoning mix, 1 packet (or a mixture of cumin, chili powder and garlic powder)
ranch sour cream mayonnaise, 1 cup, divided (recipe below)
your favorite beans, 1 (15 oz.) can, rinsed and drained very well
sweet corn, 1/2 can (about 7 oz.), drained very well
chopped purple or green onion, 1/2 cup + more for top
your favorite tomato salsa, 8 oz.
shredded sharp cheddar cheese, 8 oz.
sliced black olives, 1 (3.8 oz.) can, drained very well
bacon, 1/2 lb., fried until crispy, cooled completely, and crumbled
jalapeno peppers, 2, sliced
Roma tomato, 1, seeds removed, chopped
ripe avocado chunks, (optional)
tortilla chips for topping
Ranch sour cream mayonnaise:
real mayonnaise, 3/4 cup
full fat sour cream, 1/4 cup
dry buttermilk ranch dressing mix, 3 to 6 Tablespoons (homemade or Hidden Valley) add gradually, according to individual taste
Mix well. Chill until ready to use.
HOW TO MAKE IT:
Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated.
Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan.
Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce), the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion.
Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving.
Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!
For the full recipe, visit chindeep.com.