Seven-Layer Taco Salad
Servings: 10–12
Prep Time: 20 minutes
Chill Time: 1 hour (optional for best flavor)
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Ingredients:
Layer 1 – Lettuce:
1 head iceberg lettuce, chopped (or 6 cups romaine)
Layer 2 – Ground Beef:
1 lb ground beef
1 packet taco seasoning
2/3 cup water
Layer 3 – Beans:
1 can (15 oz) black beans or pinto beans, drained and rinsed
(or refried beans for a creamy texture)
Layer 4 – Tomatoes:
2 medium tomatoes, diced (or 1 cup cherry tomatoes, halved)
Layer 5 – Cheese:
1 to 1½ cups shredded cheddar or Mexican blend cheese
Layer 6 – Sour Cream Mix:
1 cup sour cream
1/2 cup mayonnaise
1 tbsp taco seasoning or ranch dressing mix (optional)
Layer 7 – Toppings:
1/2 cup sliced black olives
1/2 cup chopped green onions
Optional: 1 avocado (diced), jalapeños, crushed Doritos or tortilla chips
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Directions:
1. Cook the beef:
In a skillet, cook ground beef over medium heat until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 5–7 minutes. Let cool slightly.
2. Prep dressing (Layer 6):
In a bowl, mix sour cream, mayonnaise, and taco seasoning (or ranch powder). Set aside.
3. Layer the salad (in a trifle dish, deep bowl, or 9×13 pan):
Start from the bottom:
Lettuce
Seasoned ground beef
Beans
Tomatoes
Cheese
Sour cream mix (spread gently)
Top with olives, green onions, avocado, and crushed chips if using
4. Chill (optional):
Cover and refrigerate for 1 hour for the flavors to meld.