Seven-Layer Taco Salad 🌮🥗
A colorful, crunchy, and crave-worthy fiesta in a bowl! Layers of seasoned beef, fresh veggies, beans, cheese, and a creamy dressing—perfect for parties or meal prep.
Ingredients (Serves 6–8)
For the Layers:
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1 lb (450g) ground beef (or turkey/chicken)
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Season with: 1 packet taco seasoning + ½ cup water
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1 (15 oz) can refried beans (or black beans, drained)
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1 cup sour cream mixed with ½ packet taco seasoning
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2 cups shredded lettuce (romaine or iceberg)
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1 cup diced tomatoes
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1 cup shredded cheddar cheese
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1 cup crushed tortilla chips
Optional Add-Ons:
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½ cup sliced black olives
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1 diced avocado
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½ cup corn kernels
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¼ cup sliced jalapeños
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Fresh cilantro
Dressing:
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½ cup salsa + ¼ cup ranch dressing (or use ½ cup creamy cilantro lime dressing)
Instructions
1. Cook the Meat
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Brown ground beef in a skillet. Drain fat, then stir in taco seasoning and water. Simmer 5 mins.
2. Layer the Salad
In a large glass bowl or trifle dish, layer in this order:
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Refried beans (spread evenly)
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Seasoned beef
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Sour cream mixture
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Lettuce
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Tomatoes
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Cheese
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Tortilla chips
3. Add Extras & Serve
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Top with avocado, olives, jalapeños, and cilantro.
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Drizzle with salsa-ranch dressing just before serving.
Tips for Success
✔ Make ahead: Prep ingredients separately and assemble 1 hour before serving to keep chips crunchy.
✔ Vegetarian? Swap beef for lentils or plant-based crumbles.
✔ Spice control: Use mild/hot taco seasoning or add cayenne.
Why You’ll Love This
✅ All the taco flavors in salad form—lighter but just as satisfying!
✅ Endlessly customizable (great for picky eaters).
✅ Feeds a crowd—double the recipe for potlucks.
Serve with: Extra chips, margaritas, or Mexican beer!
Want individual portions? Layer in mason jars for a portable lunch. 🥡
Need a low-carb version? Skip chips and add extra lettuce or cauliflower rice. 😊