Layered Chopped Taco Salad

• Gluten free

• Meat

  • 1 (12 ounce package Hormel taco meats beef crumbles

• Produce

  • 2 Avocados, whole ripe
  • 1 (15 ounce can Corn with red and green peppers
  • 1 (15 ounce can Pinto beans
  • 1/3 cup Red onion
  • 4 cups Romaine lettuce
  • 3/4 cup Tomato

• Condiments

  • 1 Hot sauce
  • 1 tsp Lime juice
  • 1 cup Salsa

• Baking & Spices

  • 1/2 tsp Salt

• Snacks

  • 1 cup Tortilla chips

• Dairy

  • 1/2 cup Greek yogurt, nonfat
  • 1/2 cup Mexican style shredded cheese, low fat

Found on thismamacooks.com

Ingredients

• 2 whole ripe avocados
• 1/2 cup nonfat Greek yogurt
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• Hot sauce, to taste
• 1 (12 ounce) package HORMEL® Taco Meats Beef Crumbles
• 4 cups chopped Romaine lettuce, divided
• 1 cup crumbled tortilla chips
• 1 cup salsa (your favorite style)
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can corn with red and green peppers, drained and rinsed
• 1/2 cup low fat Mexican style shredded cheese
• 3/4 cup chopped tomato
• 1/3 cup diced red onion

Directions

• To make the guacamole, cut the avocado in half. Remove the pit and scoop out the flesh with a spoon into a small bowl. Add the Greek yogurt, lime juice, salt, and hot sauce (to taste). Mash with a fork to break up avocado and stir until ingredients are combined. Assemble the taco salad in a glass trifle bowl in the following order. The beef crumbles go at the bottom. Follow with half the Romaine lettuce. Then add the pinto beans, corn, salsa, tortilla chips, and remaining Romaine lettuce. Finally, add the guacamole, shredded cheese, chopped tomato, and diced red onion. Keep chilled until served.

Nutrition