Seven-Layer Taco Salad
If you love tacos but want something a little lighter (without sacrificing any of that bold, zesty flavor), this Seven-Layer Taco Salad is your new go-to dish! It’s got everything you crave—seasoned beef, crisp lettuce, creamy guacamole, and plenty of cheese—all stacked into a colorful, flavor-packed salad. Perfect for potlucks, family dinners, or just when you need a fun twist on taco night. Trust me, once you try this, you’ll never look at salads the same way again!
Why You’ll Love Seven-Layer Taco Salad
Loaded with Flavor Every bite is packed with bold, zesty, and creamy goodness.
Perfect for Meal Prep Make it ahead and enjoy it throughout the week.
Great for Parties A guaranteed crowd-pleaser that disappears fast.
Customizable Swap ingredients to match your taste or dietary needs.
Quick & Easy Layers come together in minutes for a no-fuss meal.
Ingredients
Ingredients in Seven-Layer Taco Salad
For the Salad Layers:
Ground Beef Cooked and seasoned to taco perfection.
Taco Seasoning Adds that signature Mexican-inspired kick.
Romaine Lettuce Crisp, fresh, and the perfect salad base.
Cherry Tomatoes Sweet, juicy, and bursting with flavor.
Black Beans A hearty, protein-packed addition.
Corn Brings a touch of sweetness and texture.
Shredded Cheese A must-have for creamy, melty goodness.
For the Toppings:
Sour Cream Adds a cool and creamy finish.
Guacamole Rich, buttery, and packed with flavor.
Sliced Black Olives A little salty bite that balances the flavors.
Green Onions Fresh and slightly sharp for a nice contrast.
Tortilla Strips For the perfect crunch!
Instructions
Cook the Beef In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then add taco seasoning and a splash of water. Stir until well combined and set aside to cool.
Prepare the Layers In a large serving bowl or trifle dish, start with a base of chopped romaine lettuce. Follow with layers of black beans, corn, and cherry tomatoes.
Add the Beef Spread the cooled, seasoned beef evenly over the salad.
Top with Cheese Sprinkle shredded cheese generously over the top.
Finish with Toppings Dollop sour cream and guacamole over the salad, then scatter black olives, green onions, and tortilla strips for crunch.
Serve & Enjoy Scoop and serve as-is or with tortilla chips for extra crunch.
Nutrition Facts
Servings 6
Calories per serving Approx. 400 kcal
Preparation Time
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
How to Serve Seven-Layer Taco Salad
- As a main dish with a side of warm tortillas.
- As a side salad for taco night or a BBQ.
- With extra toppings like salsa, jalapeños, or fresh cilantro.
- With tortilla chips for scooping instead of using a fork.
Additional Tips
- Use ground turkey or chicken for a lighter version.
- Layer in a trifle dish for a beautiful presentation at parties.
- Make it vegetarian by skipping the meat and adding extra beans.
- Keep toppings separate if making ahead to prevent sogginess.
FAQ’s
1. Can I make this salad ahead of time?
Yes! Just keep the wet ingredients (like guacamole and sour cream) separate until serving.
2. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 2 days.
3. Can I use store-bought taco seasoning?
Absolutely! Or make your own with chili powder, cumin, paprika, and garlic powder.
4. Can I make this without meat?
Yes! Black beans and extra veggies make a great meatless version.
5. What other cheese works besides cheddar?
Mexican blend, Monterey Jack, or cotija cheese all taste amazing.
6. Can I add rice to make it more filling?
Yes! A layer of cooked Mexican rice adds even more texture.
7. Is this salad good for meal prep?
Yes, just store each ingredient separately to keep it fresh.
8. Can I add a dressing?
It’s already flavorful, but a drizzle of ranch or a lime vinaigrette works well.
9. How do I keep the guacamole from browning?
Mix in a little lime juice and cover it tightly with plastic wrap.
10. Can I make this keto-friendly?
Yes! Skip the beans and tortilla strips and use full-fat sour cream and cheese.
Conclusion
This Seven-Layer Taco Salad is everything you love about tacos—stacked into a fresh, crunchy, and totally satisfying salad. Whether you’re making it for a party, a quick dinner, or meal prep, it’s guaranteed to be a hit. So grab a fork (or some tortilla chips) and dig in!
PrintSeven-Layer Taco Salad
This Seven-Layer Taco Salad is a colorful, flavorful, and satisfying dish that’s perfect for parties, potlucks, or an easy weeknight dinner. Layered with seasoned ground beef, creamy guacamole, tangy sour cream, fresh vegetables, and crunchy tortilla chips, it’s a guaranteed crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad, Main Course
- Method: No-Bake
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
**For the Salad Layers:**
• 1 lb ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 1 head romaine or iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/4 cup green onions, chopped
• 1 cup crushed tortilla chips
**For the Guacamole Layer:**
• 2 ripe avocados, mashed
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
**For the Sour Cream Layer:**
• 1 cup sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
**For Garnish:**
• 1/4 cup fresh cilantro, chopped
• Lime wedges (optional)
Instructions
1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add taco seasoning and water, stirring to combine. Simmer for 5 minutes until thickened. Let cool slightly.
3. In a large serving bowl or trifle dish, layer the chopped lettuce as the base.
4. Add the cooled taco-seasoned beef as the second layer.
5. Spread black beans evenly over the beef.
6. Sprinkle corn kernels over the beans.
7. In a small bowl, mix mashed avocados with lime juice, salt, and garlic powder. Spread this guacamole over the corn layer.
8. In another bowl, mix sour cream with chili powder and cumin. Spread this mixture over the guacamole.
9. Sprinkle shredded cheddar cheese evenly over the sour cream layer.
10. Add cherry tomatoes, sliced black olives, and green onions on top.
11. Finish with crushed tortilla chips for a crunchy topping.
12. Garnish with fresh cilantro and serve with lime wedges. Enjoy!
Notes
• This salad is best served immediately to maintain freshness and crunch.
• For a healthier version, use Greek yogurt instead of sour cream.
• You can add jalapeños for extra heat or swap ground beef for ground turkey.
• Store leftovers in an airtight container, but note that the chips may soften.
• Layer in a trifle bowl for a beautiful presentation!
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 55mg
