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Taco Layered Salad Recipe


2 tablespoons vegetable oil

1 cup shredded Cheddar cheese

20 black olives, seeded and thinly sliced

1 teaspoon onion powder

1 small red onion, finely sliced

1 cup sliced onions

1/3 avocado

1 tomato, sliced

1/4 cup fresh lime juice

1 Mexican seasoning to taste

1 dash hot pepper sauce, or to taste

1 cup shredded canned tomato

1 1/3 cups shredded Mexican cheese blend


In a large bowl, mix the vegetable oil, Cheddar cheese, black olive and onion powder.

In same pot over medium heat, heat the red onion (approximately 1/3 as long) and saute until very hot (approximately 1 1 minute).

Stir in the avocado and tomato juice; bring heat to low, and marinate for about 5 minutes. Add pepper sauce, tomatoes, cheese and Mexican seasoning. Bring to a slow simmer, stirring once. Serve over tortillas heatied while cooking.