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Easy Layered Taco Salad Recipe
5 from 18 votes

Easy Layered Taco Salad Recipe

This Easy Layered Taco Salad builds flavor through layers of crisp lettuce, black beans, corn, seasoned ground beef, and a creamy sour cream and salsa dressing. Topped with tomatoes, olives, cheese, tortilla chips, and fresh cilantro, it combines a variety of textures and savory flavors. The layered presentation keeps ingredients distinct, making it practical for both serving and meal prep.

Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 477 kcal
Course: Main Course, Appetizer, Lunch
Cuisine: American, Mexican

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

    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. Add the cooked corn (1 cup) on top of the black beans, next the cooked ground beef.
  3. 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.
  4. 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.
  5. 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).
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 477

% 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.