Layered Taco Salad

• 1 Envelope Taco Seasoning
• 1 lb ground beef
• 1 medium head Iceberg Lettuce
• 2 bags Romaine lettuce
• 1 can (16 oz) black beans, rinsed and drained
• 1 large red onion, chopped
• 4 medium tomatoes, seeded and diced
• 2 cups (8 oz) shredded cheddar cheese
• Tortilla chips, crushed (but not too small)
• Ranch Dressing
• Salsa

In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in taco seasoning and ¼ cup water. Simmer until water is gone. Cool.

Meanwhile, wash lettuce and lay out to dry on paper towels. When dry mix together in a large bowl.

Rinse beans, chop onion, and seed and chop tomatoes.

Slightly crush tortilla chips.

In clear dish/cup thinly layer: beef (can exclude on vegetarian ones), lettuce, beans, onions, tomato, cheese and chips.

Fill cups of salsa and ranch dressing.

SERVES: Makes about 12 "cup" salads


NOTES:
Can be layered in a single large clear bowl or a trifle dish. Use mini-trifle dishes for a cute fun presentation.
Try other vegetables and dressings to mix it up.