Name: Layered Taco Salad
Prep time: 20 s
Cook time: 10 s
Total time: 30 s
Yield: 8
Cuisine: mexicano
Ingredients: 1/2 cup packed fresh cilantro leaves; 1/2 cup olive oil; 1/4 cup fresh lime juice; 1 tablespoon packed brown sugar; 2 tablespoons chili powderdivided; 2 tablespoons MAGGI Granulated Beef Flavor Bouillondivided; 2 1/4 teaspoons ground cumindivided; 1/2 teaspoon ground black pepperdivided; 1 1/2 pounds lean ground beef; 1 onionchopped; 3 cloves garlicfinely chopped; 1 jalapeñoseeds and veins removedchopped; 2 tablespoons olive oil; 1 can (8 fluid ounces) tomato sauce; 8 cups chopped iceberg lettuce; 2 cups (8 ounces) shredded cheddar cheese; 1 can (15 ounces) black beansrinsed and drained; 1 large tomatochopped; 1 can (3.8 ounces) slicedpitted black olivesdrained; 1 avocadopittedpeeled and diced

Make It

Step 1

Place cilantro, 1/2 cup oil, lime juice, sugar, 1 tablespoon chili powder, 1 tablespoon bouillon, 1/4 teaspoon cumin and 1/4 teaspoon pepper in blender; cover. Blend until combined.

Step 2

Cook beef, onion, garlic, jalapeño, 2 tablespoons oil, remaining tablespoon chili powder, remaining tablespoon bouillon, remaining 2 teaspoons cumin and remaining 1/4 teaspoon pepper in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink and onion is soft. Stir in tomato sauce; heat through.

Step 3

Spread lettuce on large platter. Top with beef mixture and continue making layers with cheese, beans, tomato, olives and avocado. Drizzle dressing over salad or serve on the side. Serve immediately.