Layered Taco Salad

Layered Taco Salad
From Taste of Home magazine April/May 2010
page 17
modified slightly


2 lbs ground beef or ground turkey (I used the ground turkey)
1 1/3 cups water
2 envelopes taco seasoning
2 medium ripe avocados, peeled and pitted and mashed
2 Tbsp finely chopped (or grated) red onion
1/2 tsp garlic in olive oil
1 tsp lemon juice
2 small cans sliced ripe olives, drained
3 small tomatoes,chopped
1 small cucumber , peeled and chopped
5 green onions, chopped (only use about 1/2 way up the green portion)
2 cups shredded cheddar or mexican blend cheese
1 cup salsa
2 cups (16 oz) sour cream)
tortilla chips

In a small skillet, cook meat over medium heat until no longer pink. Drain the meat. Stir in water and taco seasoning.Bring to a boil , cook and stir for 2 minutes. Cool slightly.

In a small bowl, mash avocados with grated red onion, garlic and lemon juice. in a glass trifle dish, layer meat, avocado mix, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream.

Crush chips slightly and serve taco salad on top of chips.