Number of Servings

Ingredients: Quantity:
Black Beans/Pinto Beans (Drained) 16 oz.
Diced Tomatoes 16 oz.
JTM Beef Taco Meat 5.0 lbs.
JTM Salsa Verde 16 oz.
Ranch Dressing 16 oz.
Shredded Cheddar Cheese 16 oz.
Shredded Lettuce/Salad Mix 3.0 lbs.
WGR Crushed Tortilla Chips 16 oz.

Prep Time: 15 min.     Yields: 25
Desired Yield:



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Southwestern Layered Taco Salad

JTM Products:


1. Thaw JTM Taco Meat & JTM Salsa Verde under refrigeration for 24 hrs.

2. Heat JTM Taco MNeat in steamer or boiling water for 30 min. (HACCP - until temp reaches 140*F for 15 seconds)

To Assemble Salad:

Yield = 1 - 2" full pan inserts.

Recipe for 1 pan:

1. Crush tortilla chips in bag and place in a full size pan spreading evenly over the bottom of the pan.

2. Portion JTM Beef Taco Meat evenly over broken chips.

3. Ladle JTM Salsa Verde evenly over taco meat.

4. Sprinkle 1/2 of each of the shredded cheese over the salsa.

5. Sprinkle the drained beans evenly over the taco meat & cheese mixture.

6. Spread the 12 oz. of shredded lettuce evenly over the cheese, salsa and taco meat.

7. Drizzle the ranch dressing evenly over lettuce.

8. Sprinkle remainder of the shredded cheese over the salad.

9. Top with freshly diced tomatoes


Top with 3.0 oz. of jalapenos


This salad is best prepared just prior to serving.

If you need to hold it prior to serving, Add the ranch dressing just prior to serving

Additional garnish ideas.

Tortilla strips, crushed tortilla chips, sliced olives, and/or roasted peppers.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.