Ultimate Layered Taco Salad: A Fiesta in Every Bite
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Learn how to make delicious layered taco salad. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound ground beef (or substitute with ground turkey or plant-based meat for a vegetarian option)
1 packet taco seasoning
1 head of iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup sliced black olives
1 avocado, diced
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1/2 cup salsa (your choice of mild, medium, or hot)
1 lime, cut into wedges
Salt and pepper, to taste
Instructions
In a large skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Drain excess fat and stir in the taco seasoning with 1/4 cup of water. Cook for another 2 minutes, or until the liquid is mostly absorbed. Set aside to cool slightly.
In a large serving bowl or platter, create the first layer with the chopped iceberg lettuce. This will form the base of your salad.
Next, evenly sprinkle the cherry tomatoes, followed by the black beans, over the lettuce layer.
Add a layer of shredded cheddar cheese, followed by a layer of corn kernels. I love using fresh corn when it’s in season; it adds a lovely sweetness to the salad.
Scatter the sliced black olives and diced avocado over the top. Avocado is a nod to my abuela’s love for using fresh, ripe produce in almost every dish.
Sprinkle the chopped cilantro over the salad for a fresh, aromatic touch.
In a small bowl, mix together the sour cream and salsa to create a creamy dressing. Drizzle this over the layered salad.
Finish with a squeeze of lime juice over the entire salad and season with salt and pepper to taste.
