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:
1️⃣ Layer in order (in a large trifle bowl, glass dish, or individual servings):
- Lettuce → Meat/Beans → Black Beans & Corn → Tomatoes, Avocado, Onion → Cheese → Sour Cream & Salsa → Tortilla Chips & Olives.
2️⃣ Garnish & Serve:
- Top with cilantro, lime wedges, and extra chips. Drizzle with dressing just before eating.
🌟 Tips & Variations:
- Make ahead: Prep ingredients separately; assemble 30 mins before serving to avoid sogginess.
- Lighten up: Use ground chicken, fat-free Greek yogurt, and skip chips.
- Tex-Mex twist: Add jalapeños, pickled red onions, or cotija cheese.
- Dressing options: Swap ranch for cilantro-lime crema or avocado dressing.
This salad is a colorful, textural fiesta—great with a spoon or scooped up with chips!