Easy Layered Taco Salad Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
477 kcal
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Course
Main Course, Appetizer, Lunch
Easy Layered Taco Salad Recipe
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Colorful layers of taco-seasoned ground beef, beans, tomatoes, sour cream, cheese, and corn on top of a crispy base of refreshing lettuce, what's not to love?
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Ingredients
- 1 tablespoon olive oil extra virgin
- 1 pound ground beef I used 90/10 lean ground beef
- 1-2 teaspoons chili powder
- ½-1 teaspoon cumin
- ½-1 teaspoon garlic powder not shown in picture
- ½-1 teaspoon onion powder not shown in picture
- ½ -1 teaspoon kosher salt
- black pepper to taste
- 1 head iceberg lettuce or head of Romaine lettuce, washed, dried, and chopped
- 15 ounce can black beans rinsed and drained
- 1 cup corn cooked, fresh or frozen (or canned, drained)
- 3/4 cup sour cream I used full-fat, Greek yogurt may also be used
- 1/2 cup salsa use your favorite or try mine
- 1 ½ cups cheddar cheese shredded, or use Mexican blend
- 1 cup grape tomatoes halved (or cherry or chopped vine ripened tomatoes
- 1/2 cup black olives sliced
- 1 cup tortilla chips lightly crushed
- 2 tablespoons fresh cilantro chopped
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Instructions
- Add olive oil (1 TBL) in a skillet and cook the ground beef (1 lb) in a skillet over medium heat. Break it apart with a spoon as it cooks. Once it's browned, drain any excess fat.
- Add the chili powder (1 tsp), cumin (½ tsp), garlic powder (½ tsp), onion powder (½ tsp), kosher salt (½-1 tsp) and pepper to taste to the cooked ground beef. Stir well to combine, then remove from heat and set aside to cool slightly.
In a large serving bowl or trifle dish, begin layering your taco salad:
- Start with a layer of chopped lettuce Iceberg (1 head) or Romaine (2 Romaine hearts) are fine here as the base. Spread the black beans (1 can drained and rinsed) evenly over the iceberg.
- Add the cooked corn (1 cup) on top of the black beans, next the cooked ground beef.
- In a separate bowl, make the dressing. Mix the sour cream (¾ cup) and salsa (½ cup) until well combined and spread the dressing over the beef.
- Add a layer of halved grape tomatoes (½ cup) on top of the dressing, sprinkle with crushed tortilla chips (1 cup crushed) evenly over the top.
- Sprinkle the shredded cheddar cheese(1 ½ cups) evenly over, scatter the sliced black olives (½ cup) over the cheese. Garnish the salad with chopped fresh cilantro (2 TBL).
- Serve immediately, or cover and refrigerate until ready to serve. Before serving, toss the salad gently to mix all the layers together.
Equipments used:
Notes
- Tips
- Storage
- Variations
- Meal Prep
- Layer the salad as indicated (leaving off the dressing if possible) in large mason jars or meal prep containers and portion out the dressing in smaller containers. Refrigerate for up to 4 days.
- Adjust the seasoning of the ground beef according to your taste preferences, adding more chili powder, cayenne pepper or red pepper flakes. You may also use a packet of taco seasoning.
- Use pinto beans, kidney beans, or a mix of beans for added variety and flavor.
- Feel free to incorporate other vegetables like diced bell peppers and red onions.
- Layering the salad ingredients in phases helps to distribute the toppings evenly and prevents the salad from becoming too soggy. Start with the sturdier ingredients like lettuce and beans at the bottom and finish with the more delicate toppings like tomatoes and cilantro on top.
- To save time, you can prepare the individual components of the salad ahead of time and assemble it just before serving. Keep the dressing separate until you're ready to serve to maintain the crispness of the salad.
- Using a clear serving bowl or trifle dish allows your guests to see all the layers of the salad.
- To prevent the layers from getting too soggy, it's best to keep the dressing separate until you're ready to serve. You can store the dressing in a separate container and toss with the salad just before eating.
- Layered taco salads are best served fresh, but they may be stored in the fridge for up to four days. Leave off the salsa dressing and crushed chips until ready to serve.
- For a lighter option, substitute the ground beef with seasoned ground chicken or turkey. For a flavorful twist, stir leftover rotisserie chicken or turkey with taco seasoning.
- To make the salad more filling and nutritious, add a layer of cooked grains like quinoa, brown rice, or farro. These grains will absorb the flavors of the other ingredients and add a hearty texture to the salad.
- Instead of making your dressing, purchase a Salsa dressing, Dorothy Lynch dressing, or add ½ cup of salsa to your favorite ranch dressing.
- Keto Taco Salad: Omit beans, corn and tortilla chips. Add cubed avocado or guacamole to the salad and make sure your sour cream or Greek yogurt is full-fat.
Nutrition Information
Show Details
Serving
1serving
Calories
477kcal
(24%)
Carbohydrates
32g
(11%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
772mg
(32%)
Potassium
649mg
(19%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
1088IU
(22%)
Vitamin C
6mg
(7%)
Calcium
238mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 772mg | 32% |
| Potassium | 649mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1088IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 238mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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