Mexican Layer Dip Salad Recipe

Name: Mexican Layer Dip Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 1/4 lbs ground beef sirloin; Pinch of salt and pepper; 1 packet (1 oz) Old El Paso™ Taco Seasoning mix; 1 cup water; 10 cups torn lettuce; 1 1/2 cups sliced black olives; 1 pint grape or cherry tomatoes, halved; 2 cups diced orange, red, or yellow peppers; 1 can (15 oz) Progresso™ black beans, rinsed and drained; 2 cups shredded sharp cheddar cheese; 2 cups tortilla chips; 1 cup sour cream

Ingredients

1 1/4 lbs ground beef sirloin
Pinch of salt and pepper
1 packet (1 oz) Old El Paso™ Taco Seasoning mix
1 cup water
10 cups torn lettuce
1 1/2 cups sliced black olives
1 pint grape or cherry tomatoes, halved
2 cups diced orange, red, or yellow peppers
1 can (15 oz) Progresso™ black beans, rinsed and drained
2 cups shredded sharp cheddar cheese
2 cups tortilla chips
1 cup sour cream

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 6 servings

Instructions

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.
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.
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.