Layered Taco Salad

This is a great make ahead dish that can be served warm or cold! I made the salad portion of this dish the night before and just before serving I cooked the beef mixture and served that warm on top of the salad. Super simple on a busy weeknight! This would also be a great dish in the summer served cold with the meat mixture layered on the bottom of the salad layers.

INGREDIENTS
1 pound extra lean ground beef
1 small can green chilis, not drained
1 head of iceburg lettuce, outer leaves removed, chopped
1 packet taco seasoning
1 cup ranch sour cream mixture , divided (recipe below)
1 (15 ounce can) of beans, black beans are great, well drained
1 small can corn, drained
1/2 cup chopped red onion
8 ounces of your favorite salsa
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese
1/2 pound bacon, fried and chopped, optional
Sliced Jalapeño peppers, can also used pickled jalapeños
1 tomato, diced and seeds removed
Crushed tortilla chips or Doritos to top salad

RANCH SOUR CREAM MAYO
3/4 cup real mayo
1/4 cup sour cream
1 Tablespoon dry ranch mix
Mix all ingredients together and refrigerate until ready to use.

DIRECTIONS
In a 9 x 13 in glass baking dish layer half of the chopped iceburg lettuce in the bottom of the pan top with half of the ranch sour cream mayo and spread evenly across the lettuce. Layer beans, corn and onions on an even layer on top of the sour cream layer. Layer the second have of lettuce on an even layer pressing down slightly. Next is the remaining sour cream mixture spread evenly again. Top with salsa, cheese, bacon and tomatoes layering all evenly across the dish. You can cover and refrigerate for up to 24 hours.
Before serving, brown the ground beef in a skillet adding the can of chili’s and taco seasoning. Cook until beef is cooked through. To serve layer the salad on the plate, top with beef mixture and crushed chips if desired.

Enjoy!