Description
This Seven-Layer Taco Salad layers seasoned beef, fresh veggies, creamy guacamole, and crisp lettuce with a hint of spice. It’s an easy-to-make, crowd-pleasing salad that brings a touch of fiesta to any table. Serve with tortilla chips for scooping or enjoy it as a standalone meal!
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 can (16 oz) refried beans
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 2 cups shredded lettuce (iceberg or romaine)
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
- Tortilla chips (for serving, optional)
Instructions
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Prepare the Ground Beef:
- In a skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat.
- Stir in the taco seasoning and cook according to package instructions. Let cool slightly.
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Layer the Salad:
- In a large glass dish or trifle bowl, spread the refried beans in an even layer on the bottom.
- Layer the cooked taco-seasoned beef over the beans.
- Spread sour cream over the beef, followed by a layer of guacamole.
- Spoon salsa evenly over the guacamole layer.
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Add Fresh Ingredients:
- Layer the shredded lettuce over the salsa.
- Sprinkle with shredded cheddar cheese, followed by diced tomatoes, black olives, and green onions.
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Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips on the side for scooping.
Notes
- Storage: This salad can be made a few hours ahead. If storing leftovers, keep the tortilla chips separate to prevent sogginess.
- Variations: For extra heat, add jalapeños or use a spicy salsa. You can also swap ground beef for turkey or a plant-based meat alternative.