Easy Layered Taco Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 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
Description
The Easy Layered Taco Salad Recipe starts with a base of chopped iceberg or Romaine lettuce topped with black beans and cooked corn. Seasoned ground beef, flavored with chili powder, cumin, garlic powder, onion powder, salt, and pepper, adds a hearty and savory component. A dressing made from mixing sour cream and salsa is spread over the beef to add creaminess and tang. Additional layers include grape tomatoes, sliced black olives, shredded cheddar cheese, crushed tortilla chips, and chopped fresh cilantro for freshness and contrast. The salad is assembled in a clear serving bowl or trifle dish to showcase its colorful layers.
Combining sturdy ingredients at the bottom and delicate toppings at the top helps prevent sogginess. The method allows for easy adjustments in seasoning and ingredient variations, such as substituting different beans or adding more vegetables. This salad can be portioned into meal prep containers with dressing stored separately to maintain crispness for up to four days. It can be served as a main dish or accompanying meal component, offering a blend of textures from crunchy chips to tender beef and creamy dressing.
Layering the salad just before serving and keeping dressing separate helps retain texture and flavor. Variations can include different proteins or additional grains, and the fresh cilantro topping brightens the assembled salad. This layered approach is both visually appealing and practical for make-ahead meals or gatherings.
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 cilantro chopped, fresh
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.
Notes
- Store salad and dressing separately in airtight containers for up to 4 days to keep ingredients fresh.
- Adjust spice levels in the ground beef by varying chili powder, cayenne, or using premixed taco seasoning.
- Substitute different beans like pinto or kidney for flavor variety.
- Add other vegetables such as bell peppers or red onions to customize the salad.
- Keep crushed tortilla chips and salsa dressing off until serving to prevent sogginess.
- Meal prep by assembling layers without dressing in jars or containers, adding dressing just before eating.
- Use a clear bowl or trifle dish to show off the colorful layers.
- For lighter or alternate protein options, substitute ground chicken, turkey, or seasoned rotisserie chicken.
- Enhance with cooked grains like quinoa or brown rice for extra texture and nutrition.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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