Instructions
Step 1: In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Let cool slightly.
Step 2: In a clear glass bowl or trifle dish, start layering ingredients in the following order:
Step 3: First, spread the crushed tortilla chips evenly across the bottom.
Step 4: Add a layer of chopped lettuce, followed by bell peppers and cherry tomatoes.
Step 5: Spoon the taco-seasoned ground beef evenly over the veggies.
Step 6: Next, add a layer of sour cream and then the diced avocado.
Step 7: Sprinkle shredded cheddar cheese over the top and finish with chopped cilantro and optional lime wedges.
Step 8: Serve immediately or chill for up to 1 hour before serving.
Storage Information
This salad is best enjoyed the same day it’s made to maintain texture. Store leftovers in the refrigerator for up to 1 day. Note that chips and lettuce may lose their crunch over time.
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