Seven-Layer Taco Salad (Print version)
A colorful Seven-Layer Taco Salad with seasoned beef, beans, fresh vegetables, creamy taco dressing, avocado, and crunchy tortilla chips.
# Ingredients:
For the taco beef
01 -
1 lb (450 g) lean ground beef
02 -
2 tablespoons taco seasoning
03 -
1/3 cup (80 ml) water
04 -
1/2 teaspoon kosher salt, if needed
For the creamy layer
05 -
1 cup (240 g) sour cream
06 -
1 teaspoon taco seasoning
07 -
1 tablespoon fresh lime juice
For the salad layers
08 -
6 cups chopped romaine lettuce
09 -
1 can (15 oz/425 g) black beans, drained and rinsed
10 -
1 cup (165 g) corn kernels, drained if canned
11 -
1 1/2 cups chopped Roma tomatoes, seeded
12 -
1 1/2 cups (170 g) shredded cheddar cheese
13 -
1 large avocado, diced
14 -
1/2 cup (70 g) sliced black olives
15 -
1/4 cup chopped fresh cilantro
16 -
2 cups (90 g) tortilla chips, lightly crushed, for serving
17 -
Lime wedges and salsa, optional for serving
# Instructions:
01 -
Cook the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles. Drain excess fat.
02 -
Stir in taco seasoning and water. Simmer for 3-4 minutes until the beef is coated and the liquid has mostly reduced. Taste and add salt if needed. Let cool for 5 minutes.
03 -
In a small bowl, stir together sour cream, taco seasoning, and lime juice until smooth. Keep it thick enough to spread.
04 -
Drain the beans and corn well. Chop the lettuce, seed and chop the tomatoes, dice the avocado, slice the olives, and chop the cilantro.
05 -
In a clear deep serving bowl, layer the romaine, black beans, taco beef, tomatoes with corn, cheddar cheese, taco sour cream, and avocado with olives.
06 -
Sprinkle cilantro over the top. Add crushed tortilla chips right before serving or pass them separately with lime wedges and salsa.
# Good to know:
01 -
Best served the day it is assembled.
02 -
For make-ahead prep, keep chips and avocado separate until serving.
03 -
Use a clear glass bowl or trifle dish for the best layered look.