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layered taco salad

Irresistible Layered Taco Salad: A Flavorful Crowd-Pleaser

This layered taco salad is a colorful, satisfying dish that's perfect for gatherings, customizable to suit various tastes, featuring crispy veggies and flavorful meat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 12 minutes
Total Time 42 minutes
Servings: 8 slices
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Layer
  • 1 pound extra lean ground beef or substitute with ground turkey or lentils
  • 1 can green chilies or fresh chopped jalapeños for extra spice
  • 2 tablespoons taco seasoning mix homemade blend is recommended
For the Veggie Layers
  • 1 head iceberg lettuce ripped into pieces
  • 1 cup beans rinsed and drained, can use black or kidney
  • 1 cup sweet corn rinsed well
  • 1 small onion purple or green, based on preference
  • 1 cup tomato salsa preferably fresh
  • 1 large Roma tomato seeds removed
For the Creamy Layer
  • 1/2 cup ranch sour cream mayonnaise can substitute with Greek yogurt
  • 1 cup cheddar cheese shredded
  • 1/2 cup black olives rinsed
  • 1 cup bacon crispy pieces, can substitute with turkey bacon
  • jalapeños optional, for extra spice
  • avocado chunks optional
For the Topping
  • 1 bag tortilla chips serve fresh

Equipment

  • Large skillet
  • 9x13-inch cake pan

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, brown extra lean ground beef, breaking it apart as it cooks. After about 5-7 minutes, add diced green chilies and taco seasoning. Cook for another 2-3 minutes until fully cooked. Remove from heat and let cool.
  2. In a 9x13-inch cake pan, spread the cooled ground beef mixture at the bottom. Add a layer of half the iceberg lettuce, then spread ranch sour cream mayonnaise over the lettuce.
  3. Layer rinsed beans and sweet corn over the ranch mayo, followed by the remaining iceberg lettuce.
  4. Spread another layer of ranch sour cream mayonnaise, add tomato salsa, followed by shredded cheddar cheese, black olives, bacon pieces, and jalapeños if desired.
  5. Top with diced Roma tomatoes and green onions. Optionally add avocado chunks.
  6. Cover with plastic wrap or lid and refrigerate for at least 12-24 hours.
  7. Slice and serve on individual plates topped with tortilla chips and optional hot sauce or avocado.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Using fresh ingredients and allowing sufficient chill time transforms the flavors and textures of the salad, creating a satisfying dish for gatherings.

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