Here’s a vibrant, crowd-pleasing Seven-Layer Taco Salad that’s perfect for parties, potlucks, or a fun family dinner—packed with fresh flavors, crunchy textures, and customizable layers!
Prep Time: 20 mins | Serves: 6–8
Ingredients:
Base Layer:about:blank
5 cups chopped romaine lettuce or mixed greens
Protein Layer:
1 lb ground beef or turkey, cooked with taco seasoning (or 2 cups black beans for vegetarian)
Beans & Corn:
1 (15 oz) can black beans or pinto beans, drained/rinsed
1 cup corn kernels (fresh, canned, or roasted)
Fresh Veggies:
1 cup cherry tomatoes, halved
1 avocado, diced (or guacamole)
½ cup red onion, finely chopped
Cheese & Creamy Layers:
1 ½ cups shredded cheddar or Mexican blend cheese
1 cup sour cream or Greek yogurt
½ cup salsa (or pico de gallo)
Crunchy Toppings:
1 ½ cups crushed tortilla chips or strips
½ cup sliced black olives (optional)
Dressing/Finale:
¼ cup cilantro, chopped
Lime wedges & ranch or chipotle sauce for drizzling
Instructions:
Start by layering the chopped romaine or mixed greens in a large serving bowl or trifle dish to create the base.
Next, evenly spread the cooked taco-seasoned ground beef or turkey (or black beans for a vegetarian option) over the lettuce.
For the beans and corn layer, scatter the drained and rinsed black beans or pinto beans followed by the corn kernels. Add freshness with the next layer: cherry tomatoes, diced avocado (or guacamole), and red onion.
For the creamy and cheesy layers, sprinkle the shredded cheddar or Mexican blend cheese evenly, then dollop the sour cream or Greek yogurt over the top.
Spread the salsa or pico de gallo as the next layer. Add crunch with crushed tortilla chips or strips and optional black olives.
Finish with chopped cilantro, lime wedges for squeezing, and a drizzle of ranch or chipotle sauce for extra flavor.
This salad is best served immediately to maintain texture, but you can prepare components ahead and assemble just before serving. Let guests mix their portions or enjoy the layered presentation as is.
Variations
For a healthier twist, swap the ground beef with grilled chicken or shrimp, or use quinoa as a protein-packed alternative.
Vegan options include plant-based meat, dairy-free cheese, and cashew sour cream.
Adjust the spice level by choosing mild or hot taco seasoning and salsa.
Add more veggies like bell peppers, cucumbers, or jalapeños for extra crunch and color.
Try different beans such as kidney beans or chickpeas for variety. For a low-carb version, replace tortilla chips with toasted pepitas or omit them entirely.
Experiment with different dressings—creamy cilantro lime, spicy sriracha mayo, or a simple olive oil and lime vinaigrette.
Customize the layers to suit dietary preferences or what’s in your pantry.
Tips
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