Layered Taco Salad

(Easy, Crowd-Pleasing Favorite)

If you’re looking for a fresh, flavorful dish that’s perfect for gatherings, potlucks, or even a quick weeknight dinners, this Layered Taco Salad is a must-try. It’s colorful, customizable and packed with all your favorite taco flavors just in a fun layered presentation that looks as good as it tastes. With seasoned beef, crisp lettuce, creamy dressing, and all your favorite taco toppings stacked beautifully.

Family taco night just got a little easier! Instead of stuffing those taco shells, whip up this Layered Taco Salad instead. It’s just perfect for quick taco night prep, or a tasty salad for a crowd. I love to pair this salad with anything barbequed. Instead of having carbs on the side I love to make this taco salad, it’s filling and has protein in it as well. Try out my famous Smoked Chicken, Russian-Style Schaschlik, or Smoked Pork Ribs.

I use both a layer of salsa and a layer of sour cream-based dressing in this salad. For the dressing, I mix together a combination of sour cream, some salsa, and a little bit of taco seasoning.

When making your layers, a few tips to keep in mind:

• Making sure all ingredients are very well drained and dry is key to being able to make this salad ahead of time. I use the salad spinner to make sure the salad is completely dry.
• Make sure to rinse the beans and pat them dry with a paper towel. Remove the watery seeds from the tomates.
• When you pour the salsa over the seasoned meat, don’t spread it all the way to the very edge of the meat layer. If you do, liquid from the salsa will drip down and collect in the bottom.
• Cut the avocado at serving time as it browns quickly.
• When it’s time for serving this tasty Layered Taco Salad, just layer the tortilla chips on top of the salad to add that classic taco crunch.

Why You’ll Love This Recipe

• Easy to make ahead
• Customizable with your favorite toppings
• Perfect for feed a crowd
• A great balance of fresh, creamy, and crunchy textures

Ingredients You’ll Need for the Layered Taco Salad:

For the Dressing:

• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup prepared salsa
• 1 tsp taco seasoning mix

For the Salad:

• 1 lb ground beef
• 2-3 Tbsp taco seasoning mix
• 6 cups iceberg lettuce, chopped
• 1 can black beans, rinsed and drained well
• 12 oz prepared salsa
• 1 can corn, drained
• 1/2 cup red onion, finely chopped
• 3 tomatoes or cherry tomatoes, seeded and chopped
• 2 cups gouda cheese, shredded
• 1 avocado (optional)

Instructions:

• Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Reduce heat and simmer, uncovered for 8-10 minutes. Drain excess fat, then stir in taco seasoning. Let cool slightly.

• Prepare the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, salsa, and taco seasoning. Set aside.

• Layer the Salad: In a large glass dish or trifle bowl, start layering the lettuce first, then drained and rinsed black beans, and seasoned meat. Do not toss.

• Pour salsa evenly over the seasoned meat. Do not spread the salsa all the way to the very edge of the meat layer – if you do, liquid from the salsa will drip down and collect in the bottom. Keeping the salsa back from the edge minimizes this.

• On top of the salsa, layer the corn, cucumbers, and red onions. Spread the dressing mixture evenly over the onion layer.

• Top the dressing mixture with a layer of tomatoes and then a layer of cheese.

• Cover and refrigerate for up to 12 hours.
• Top it Off: At serving time, top with cubed avocado. Serve with chopped fresh cilantro and crushed taco chips for crunch.

FAQs:

• Can I make layered taco salad ahead of time? Yes! You can prepare it up to 24 hours in advance. Just keep the tortilla chips separate and add them right before serving so they stay crunchy.
• How do I keep the salad from getting soggy? Layer ingredients strategically keep wetter ingredients like salsa away from the lettuce, or place them in the middle layers. Don’t spread the salsa all the way to the edge as it will drip down and collect at the bottom.
• How do I store leftovers? Store in an airtight container in the fridge for up to 2 days.
• Can I make it healthier? Use lean meat, low-fat sour cream, and add extra veggies.

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