Rachel’s “Fancy” Layered Taco Salad

It’s time to have a little FUN! Sure we could set out a big ol’ bowl of taco salad for the family this weekend that’d make everyone perfectly happy… but sometimes it’s worth the effort to create something a little more special. Besides that, this trifle bowl just sits in my cabinet for many months looking back at me and wondering when she gets to be the sparkling center of attention again or just collect dust. “That’s no way to live,” (I think to myself) “Ok gorgeous, it’s time to come out and play… do your thing, I’m counting on you to make me look GOOD!”

Layered salads look fancy, but they’re REALLY SIMPLE. My favorite type of life hacks around here! All the credit and applause with minimal effort.

To assemble your Layered Taco Salad, use a large clear glass trifle bowl with straight sides as shown to create this beautiful layered look.

There’s no doubt – we first eat with our eyes!

Those BRIGHT layers just beg to be devoured!

Feel free to make substitutions with what YOU have on hand, what’s in season, or whatever taco toppings YOUR family loves best.

Get CREATIVE and have lots of FUN with this one!

Even though you may be tempted to mix it all together right before serving, don’t. Instead, serve with a long deep spoon or tongs, and let everyone scoop out what they want.

What’s really in those seasoning packets?!

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again, after making it yourself!!

So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.

Taco Seasoning Ingredients:

• 2 Tbsps chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp paprika
• 3 tsps ground cumin
• 2 tsps sea salt
• 2 tsps ground black pepper

Instructions:

In a small mixing bowl, whisk all ingredients until combined well.

Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 1-2 Tablespoons per pound of ground meat is perfect.

Cheese please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.

Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.

Tortilla chips are just SO GOOD:

First up, choose the best tortilla chips you can get your hands on that fits your particular nutritional needs. Jackson’s Honest, Thrive Market, and Siete brands make a few varieties of chips that I love! The oils they use are really important. Ideally, we want to avoid vegetable oils. I lean towards chips that are made with avocado oil or coconut oil. Always read through the ingredients list on the package. They should be simple and self-explanatory. We’re only using a small portion of chips to crumble into our salad to give it that nice crunchy texture.

Here are a few more of my FAVORITE Layered Salad Ideas for you to try:

• 7 Layer Chicken Salad
• CFC Layered Bean Salad
• 7 Layer Fresh Fruit Salad
• Seven Layer Chicken Taco Salad
• Layered Sweet Potato Salad
• Layer Quinoa Salad

6 servings

Ingredients:

• 1 Tbsp avocado oil or olive oil
• 1-1/2 lbs ground turkey or ground beef
• 2 Tbsps homemade taco seasoning
• 1 – 6oz jar salsa, red or green
• 2 large heads of romaine or iceberg lettuce, chopped
• 1 – 15-ounce can of black or pinto beans, rinsed
• 2 cups cherry tomatoes, quartered
• 1 cup shredded cheese of choice
• 1 cup plain Greek yogurt
• 1 large avocado, diced
• 1 fresh lemon or lime, juiced over the avocado
• 1 cup crumbled corn tortilla chips

Instructions:

Heat your oil in a large skillet over medium-high heat.

Add in the ground meat and taco seasoning. Cook while stirring and breaking up the meat, for about 8-10 minutes, or until the meat nicely browns. Carefully drain and discard any excess grease if necessary, then stir in your favorite jar of salsa and set aside and allow it to cool.

Transfer your chopped lettuce to the bottom of a tall serving trifle bowl.

Top meat in this order: beans, taco meat, cherry tomatoes, cheese, yogurt, then diced avocado.

Squeeze plenty of fresh lemon or lime juice over the avocado to prevent it from browning.

Crumble corn tortilla chips on top and enjoy!

Rachel

The post Rachel’s “Fancy” Layered Taco Salad first appeared on Clean Food Crush.

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