Layered Taco Salad

No ratings yet

This layered taco salad features crisp lettuce, fresh veggies, and a creamy, tangy dressing for an easy, make-ahead meal bursting with classic taco flavor.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Salad, Side Dish

Cuisine: American, Mexican, Tex-Mex

Servings: approximately 2 cup servings

Calories: 649kcal

Author: Jennifer Fishkind

Ingredients

Dressing

1½ cups sour cream
¼ cup jarred salsa
1 teaspoon fresh lime juice
½ teaspoon taco seasoning from a 1-ounce packet

Seasoned Beef layer

1 pound ground beef
⅓ cup small diced red onion plus additional for optional garnish
1 ounce packet taco seasoning minus ½ teaspoon used in dressing mixture
⅔ cup water

Salad layers

4 cups chopped iceberg lettuce core removed from 1 small head
15 ounce can seasoned black beans rinsed and drained well
15.25 ounce can sweet golden corn drained well
2 cups halved cherry tomatoes from a 1-pint container
2 cups shredded cheddar cheese
1 Haas avocado small diced
1 teaspoon fresh lime juice
1 tablespoon chopped fresh cilantro

Optional garnishes

Crushed Doritos brand corn chips Nacho Cheese flavor
Classic tortilla chips
Diced red onion
Sliced black olives

Instructions

Whisk together in a small bowl the sour cream, salsa, 1 teaspoon lime juice, and ½ teaspoon taco seasoning until smooth to create the dressing. Set aside.
1½ cups sour cream, ¼ cup jarred salsa, 1 teaspoon fresh lime juice, ½ teaspoon taco seasoning
Preheat a large skillet over medium-high heat then add the ground beef and red onion. Cook for 6-8 minutes or until no longer pink. Drain off as much excess fat from the skillet as possible before adding the remaining taco seasoning and water. Stir to combine and cook for an additional 3-4 minutes or until the liquids have evaporated and the sauce has thickened. Remove from the heat and cool to room temperature.
1 pound ground beef, ⅓ cup small diced red onion, ⅔ cup water, 1 ounce packet taco seasoning
To the bottom of a large (12-cup capacity) trifle dish add the chopped lettuce in an even layer, followed by a layer of the black beans, then corn. Be sure to add each ingredient in an even layer to the trifle dish being careful not to mix the layers.
4 cups chopped iceberg lettuce, 15 ounce can seasoned black beans, 15.25 ounce can sweet golden corn
Spoon the cooled seasoned beef evenly over the corn layer.
Spread the reserved dressing evenly over the seasoned beef. Add an even layer of halved cherry tomatoes, followed by an even layer of shredded cheddar cheese.
2 cups halved cherry tomatoes, 2 cups shredded cheddar cheese
In a small bowl gently toss together the diced avocado and 1 teaspoon lime juice. The lime juice helps to keep the avocado from turning brown too quickly once it is cut.
1 Haas avocado, 1 teaspoon fresh lime juice
Pile the avocado pieces onto the center of the shredded cheese layer and sprinkle with the chopped fresh cilantro. If desired, you can add some crushed Dorito chips, diced red onion or any other additional garnishes to the top of the layered taco salad before serving.
1 tablespoon chopped fresh cilantro, Crushed Doritos brand corn chips, Diced red onion, Sliced black olives, Classic tortilla chips

Notes

Storage:

Store: Serve immediately at room temperature or chill for 1 to 2 hours. Add avocado just before serving for best color and texture.
Make ahead: The beef and dressing can be prepared up to 24 hours in advance and stored separately in the refrigerator. Assemble close to serving.
Reheat: Reheat only the beef separately.
Freeze: Freezing is not recommended.

Tips:

Cool the beef fully before layering to prevent soggy lettuce
Drain beans and corn very well
Use a clear dish to keep layers visible
Add chips only at the end to keep them crisp

Nutrition