Description
This Seven-Layer Taco Salad is a delicious and colorful dish perfect for gatherings or a satisfying meal. Layers of seasoned ground beef, beans, veggies, cheese, and creamy salsa dressing create a flavorful combination that’s sure to impress.
Ingredients
Ground Beef:
1 pound
Taco Seasoning:
1 packet
Water:
1/4 cup
Lettuce:
1 head, romaine or iceberg, chopped
Black Beans:
1 can (15 oz), rinsed and drained
Cherry Tomatoes:
1 cup, halved
Cheese:
1 cup, shredded cheddar or Mexican blend
Corn:
1 cup, frozen, thawed
Avocado:
1 large, diced
Sour Cream or Greek Yogurt:
1/2 cup
Salsa:
1/2 cup
Green Onions and Cilantro:
for garnish (optional)
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 5 minutes, then remove from heat and let cool slightly.
- Layer the Salad: In a large glass bowl or trifle dish, layer chopped lettuce as the base. Follow with black beans, corn, taco meat, cherry tomatoes, cheese, and avocado.
- Prepare the Dressing: Mix sour cream and salsa in a small bowl, then spread it over the top layer of the salad.
- Garnish and Serve: Garnish with chopped green onions and cilantro if desired. Chill until ready to serve.
Notes
- To keep layers crisp, assemble just before serving or keep wet ingredients like tomatoes and dressing separate until serving time.
- Feel free to add crushed tortilla chips or jalapeños for extra crunch and spice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (plus stovetop for meat)
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
