Layered Taco Salad Recipe - Cook With Campbells Canada
This easy taco salad combines all of your favourites for a twist on taco night!
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Cooking tools:
- Nonstick skillet
- Oven-free stovetop
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Microplane
- Measuring spoon
- Measuring cup
- Spoon
- Can opener
- Stove
- Lime juicer
- Citrus press
- Whisk
- Fork
- Tongs
- Airtight container
Ingredients
- 1 tbsp 15 mL vegetable oil
- 1 medium onion, chopped
- 1 lb 454 g lean ground beef
- 1 large jalapeño pepper, chopped
- 2 tbsp 30 mL chili powder
- 1 can CAMPBELL’S® Condensed Light Tomato Soup
- 1 can black beans, rinsed and drained
- 1 head Boston lettuce, torn
- 2 cups 500 mL grated Monterey Jack cheese, divided
- 2 large ripe avocado, diced
- 2 cups 500 mL halved cherry tomatoes
- 1/2 cup 125 mL sour cream
- 1 lime, zest and juice
- 1/2 cup 125 mL cilantro
- 1 bag Crisp Tortilla Strips* or chips
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