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Layered Taco Salad

This delicious and simple salad is a crowd pleasing favorite!
Course: Dinner
Cuisine: American, Hispanic, Mexican
Keyword: Layered, salad, Taco
Servings: 8

Ingredients

For the Salad

  • 1.5 pounds ground beef
  • 1 can green chilies
  • 1 1/2 tablespoons taco seasoning
  • 2/3 cup water
  • 1 can black beans, drained and rinsed, and mostly dry
  • 1 can corn, drained
  • 1 large can sliced black olives, drained
  • 1 1/2 cups grape tomatoes, halved
  • 1 head iceberg lettuce (approx 5-6 cups)
  • 2 cups shredded cheese, cheddar, or a mixture of cheddar, jack, colby)
  • 1/2 cup salsa

For Taco Dressing

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup salsa
  • 1/2 teaspoon taco seasoning

Instructions

  • Brown ground beef over medium high heat in a saute pan. Add green chilies. Drain fat. Add taco seasoning and water, stir until combined. Allow to simmer until thickened, 4-5 minutes. Set aside to cool.
  • While meat is cooking, prepare dressing. Add sour cream, mayo, salsa, and taco seasoning to a small bowl, whisk until combined. Set aside.
  • Chop the head of lettuce into bite size pieces. Spread over the bottom of trifle bowl or large pan.
  • Add the black beans, then corn. Spread each layer to the sides of the bowl.
  • Add cooked meat over the corn. Add dressing over the meat.
  • Sprinkle shredded cheese over the dressing, followed by black olives, and grape tomatoes.
  • Finish with 1/2 cup salsa and a dollop of sour cream on top. Enjoy!

Notes

Cubed avocado is a great addition to this salad. We love a side of refried beans and Spanish rice as well. Instead of a layer salad, serve all ingredients rolled up into a burrito sized tortilla or wrap, or serve over a crispy fried tortilla.